Crispy Pork Recipe (Sichuan Style)
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Today we are making 小酥肉, translated as little crunchy bites of pork. What’s special about it is that it comes with an aromatic dipping spicy powder, which is like a bomb of flavors. You got to give it a try because It brings any crunchy goods to another level.
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INGREDIENTS
To marinate the pork
500 g 1.1 lb of pork shoulder
1 tbsp of minced garlic
2 tsp of minced ginger
1 tsp of five-spice powder (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
To make the dipping spice powder
1/2 cup of red dried chilies (Amazon Link -
1 tbsp of Sichuan peppercorns (Amazon Link -
1.5 tbsp of sesame seeds (Amazon Link -
1/2 tsp of white peppercorns (Amazon Link -
1/2 tsp of cumin seeds (Amazon Link -
1 small piece of aged tangerine peel (Product Link -
1 tsp of salt
1 tsp of sugar
1 tbsp of toasted sesame seeds keep whole (Amazon Link -
1/2 tsp of roasted cumin seeds keep whole (Amazon Link -
To make the batter
30 grams 1 oz of all-purpose flour (Amazon Link -
120 g 4.2 oz of sweet potato starch (Amazon Link -
1/2 tsp of baking powder
1 whole egg
80-90 grams of water
25 g of vegetable oil (Amazon Link -
Instructions
Cut 500 grams of pork shoulder bite-size strips. Besides the pork shoulder, this dish can be made with pork belly, pork loin, and short pork rib.
Marinade the pork with garlic, ginger, five-spice powder, Chinese cooking wine, salt, soy sauce, and baking soda. Mix well and let it sit for 30 minutes.
During this time we will make the aromatic spice powder or what we called 蘸料, which is something like a dry rub but you serve it as a dipping component for crunchy stuff.
Roast the red dried chilies, Sichuan peppercorns, white peppercorns, sesame seed, cumin seeds, and dried orange peel in a wok over medium-low heat for a couple of minutes. Remove from the wok and let it cool. Grind all the spices into a fine powder. Mix with salt, and sugar. Roast more sesame seeds, and cumin seeds. Keep them whole. Mix into the spice powder and set it aside.
In a big mixing bowl, add all-purpose flour, sweet potato starch, 1/2 tsp of baking powder, egg, water, and 25g of vegetable oil. Mix until smooth. If you don’t have sweet potato starch, you can use potato starch or tapioca starch
Combine the batter with the pork and mix thoroughly.
Bring the oil to 370 F. Add the pork piece by piece and fry over medium heat for 4-5 minutes. Stir constantly to ensure even cooking. This is the first frying. We are just trying to cook the pork through. It doesn’t need to be golden brown. When you see they don’t bubble viciously anymore, you can take them out
Once you finished all the pork, let it rest for 20 minutes and we will double fry it later to reinforce the crust.
For the double frying, we will bring the oil to 400 F and fry the pork for 2-3 minutes. When the outside becomes golden and crispy, you can remove them. Use some pepper towels to absorb the excess grease. Serve with the spice powder.
Souped Up Tips: Once you finish the first frying, you can freeze it for future use. Whenever you want to eat them again, don't even need to defrost, just directly double fry and it will be ready right away.
Videography / Editing by Austin Schargorodski -
Woo Can Cook (live) | Moo Shu Pork (Hecai Daimao)
hello hi everyone! Tonight we're making Chinese Moo Shu Pork or Chinese tacos as some folks know them. The version we are making today is based off of the way my mom makes it, which is known as Hecai Daimao, or mixed veggies with a hat (referring to the egg topping finish). It looks a little bit different from the Moo Shu pork that you are more familiar with, as it prominently features vermicelli rice noodles. There is no recipe for tonight's dinner, but if you have vermicelli noodles, veggies, and flour tortillas, you should be able to follow along with no problem.
We're here live every Tuesday and Thursday at 6:30PM PST, Wednesdays at 6PM PST, with new recipes every Friday. See ya soon!
Moo shu Pork is Quick! | Kenji's (quick) Cooking Show
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The classic chinese version of this dish is served as a simple stir fry, but the Chinese-American dish that I make at home originates in 1958 from Joyce Chen's restaurant in Cambridge, MA. The main difference is that the Chinese-American version is served with thin Mandarin pancakes and hoisin sauce. (Some versions of the dish at even more Americanized chain restaurants may include ingredients like cabbage or carrots in place of the day lily and woodear).
I like to add a lot of fresh mushrooms. Sometimes I replace the pork entirely with mushrooms (I also like the aliteration of Moo Shu Mushroom).
There's a version of this dish in my book The Wok ( there's a version I published in The New York Times ( and I have a first-person video on the dish in which a long-haired version of me makes it (
Here's a video on how to make mandarin pancakes (
I also have a recipe in my book), though you can also buy them frozen or just use thin flour tortillas instead.
Mandarin Pancakes for Moo Shu Pork or Peking Duck | Kenji's Cooking Show
Donate to No Kid Hungry here:
Get my books (including The Food Lab and my new book, The Wok) here:
Here's my Moo Shu Pork video:
Here's Chinese Cooking Demystified's video on pancakes. Steph and Chris are much better at making these than I am!:
I'm loosely following the recipe from my book, The Wok. Here's the recipe:
MANDARIN PANCAKES
These pancakes are one of the first things I ever remember cooking. I watched as my dad made a dough out of flour and boiling water (which results in dough that is as supple and easy to roll as Play-do), then helped him knead it into a smooth ball which we cut up into smaller balls that we lightly flattened out. The next step is the real trick. Rather than rolling out the pancakes one at a time, he brushed one pancake with a thin layer of oil before stacking another on top of it and rolling them out together. As the stacked disks of dough cooked in a hot, dry skillet, they started to puff and steam. Once they were blistered on both sides, my dad would take them out, then it was my job to peel the two pancakes apart—an easy task thanks to the oil and steam.
What you wind up with is two pancakes that are half as thin as the thinnest single pancake you can roll out.
If you want very thin, small pancakes, you can also use a pasta roller in place of a rolling pin to roll out the stacked dough balls (Make the dough balls about a third of the size recommended in the recipe, and don’t go thinner than setting 3 or 4 or the pancakes will become too delicate to peel apart!)
[IMAGES 161-174: STEP-BY-STEP MANDARIN PANCAKES]
YIELD:
12 large pancakes or up to 36 smaller pancakes
ACTIVE TIME:
15 minutes
TOTAL TIME:
45 minutes
Ingredients:
10 ounces (280g) all-purpose flour, plus more for dusting
3.5 ounces (100ml) boiling water
3.5 ounces (100ml) cold water
Vegetable or roasted sesame oil for brushing
1. Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to have a friend stabilize the bowl while you do this, or to set the bowl in a heavy saucepan lined with a dish towel to keep it stable. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
2. Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest for at least 30 minutes and up to a couple hours.
3. Roll the dough into a long log, then cut it in half. Line up the two half-logs, then further split them to form 12 to 36 evenly-sized pieces. (12 pieces for approximate 8-inch pancakes, 16 pieces for approximate 7-inch pancakes, 20 pieces for approximate 6-inch pancakes, or 36 pieces for approximate 4-inch pancakes).
4. Working two pieces at a time, roll each piece into a smooth ball between your hands, then, using a rolling pin or wine bottle, gently roll them into circular disks about ¼-inch thick.
5. Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a circle; The size of the circle depends on the number of balls you made (see step 3).
6. Preheat a cast iron, carbon steel, or non-stick skillet over medium heat, then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
7. Remove the cooked disks, then carefully peel them apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
8. Repeat steps 4 through 7 for the remaining dough balls. Finished pancakes should be served immediately. To store leftovers, place the pancakes on a large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or by briefly heating one at a time in a hot, dry skillet.
[1] These pancakes are known variously as chun bing, dan bing, or bao bing, depending on what they’re being served with or where you are.
Mu Shu Beef and Chicken Stir Fry
A simple stir fry infused with delicious flavor!
Get the recipe:
Moo Shu Pork Recipe- Lockdown Cooking Series Video #14
Here is another idea for dinner tonight, moo shu pork!! It's super easy to make and ever so yummy!!
Moo shu pork recipe
Ingredients:
1/2 # (226.8g) Pork tenderloin (cut strips) Option: Chicken, shrimp. fried tofu, lamb, or just veggies
3 Cups (709.76ml) Napa or cabbage (shredded)
1/4 Cup (59ml) Carrots (julienne)
1/4 Cup (59ml) Jumbo onions (finely sliced)
1/2 Cup (118ml) Shredded tree ears (soaked in water for 1/2 hour)
1/2 Cup (118ml) Fresh mushrooms/ canned button mushroom or shiitake mushrooms (cut strips) Options: Cucumbers, zucchini, lily buds, peapods, green onions
1/4 Cups (59ml) Green peppers
1/4 Cups (59ml) Red peppers
2 Eggs
1/2 Tablespoon (7.39ml) Fresh ginger (minced or grated)
1/2 Tablespoon (7.39ml) Garlic (minced or grated)
1/2 Teaspoon (2.46ml) Salt
1/2 Teaspoon (2.46ml) Sugar
1/2 Teaspoon (2.46ml) MSG (optional)
1-1/2 Tablespoons (22.18ml) Hoisin sauce
3/4 Tablespoon (11.09ml) Oyster sauce
Dash sesame oil
1/8 Teaspoon (0.62ml) White pepper powder
Moo shu wraps
Directions:
1. Marinate pork with pinch white pepper powder, 1 teaspoon light soy sauce, 1 teaspoon rice wine, egg white, 1/2 tablespoon corn starch and 1/2 tablespoon oil.
2. Heat wok and add in oil. Scramble egg and cook till done. Put aside.
3. Add oil and put in onions. Cook till translucent. Add in garlic and ginger.
4. Put in pork and cook till color change to white.
5. Add in all vegetables and add in 1/4 cup broth or water. Cover and cook till vegetables are tender.
6. Mix in all seasoning.
7. Add in egg.
8. Steam moo shu wraps and serve with hoisin sauce.
Serves 2
My wok:
Sesame oil:
Light soy sauce:
Oyster sauce:
White pepper powder:
Hoisin sauce:
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