Fried Pork Recipe

Prepare pork

Pat the pork dry with paper towels. Trim excess fat as desired and cut into 1/2-inch strips or bite-size pieces so they cook quickly and evenly.

In a medium bowl combine soy sauce, rice wine (or sherry), egg, cornstarch, kosher salt, black pepper, minced garlic, and grated ginger. Whisk until smooth.

Add the pork to the marinade and toss until every piece is coated. Cover and refrigerate for at least 20 minutes and up to 2 hours. (If short on time, 20–30 minutes still improves texture.)

While the pork marinates, set up a breading station: in a shallow bowl mix the all-purpose flour, additional cornstarch, optional panko/breadcrumbs, salt, and black pepper.

Heat the oil in a heavy skillet or medium pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and float immediately.

Remove pork from the marinade, letting excess drip off. Dredge pieces in the flour/cornstarch mixture, pressing lightly so the coating adheres. Shake off excess coating and place on a wire rack or plate.

Fry in batches: carefully add a single layer of coated pork pieces to the hot oil without crowding (crowding drops oil temperature and makes coating soggy). Fry for 3–5 minutes per batch, turning as needed, until coating is golden brown and an internal temperature of the pork reaches 145°F (63°C) for loin pieces or 160°F (71°C) for shoulder, depending on cut thickness.

Use a slotted spoon to transfer fried pork to a paper towel-lined plate or wire rack set over a sheet tray to drain. If desired, keep finished pieces warm in a 200°F (95°C) oven while you finish remaining batches.

Lightly sprinkle flaky sea salt or coarse salt over the hot fried pork to enhance flavor.

Garnish with chopped green onions or cilantro and serve with lemon or lime wedges and your choice of dipping sauce (sweet chili, soy-based, or hot mustard).

Serve immediately so the coating stays crisp. Leftovers can be reheated in a 400°F (205°C) oven for 6–8 minutes to restore crispness.