Sweet Crispy Pork I.
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pork neck in one piece
- 125 ml soy sauce, sweet, dark
- 250 g palm suar, crushed
- 3 tablespoon oyster sauce
- 1 dash fish sauce
- 1 star anise, broken corner it
- Oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Cut the meat into strips approx. 5 x 2 cm wide.
- Crush the corner of the star anise in a mortar, fish out the woody parts and only use the fine powder that remains. Reduce the soy sauce, oyster sauce and fish sauce with the palm sugar and star anise to a thick syrup (approx. 3 min.). Keep stirring because the sugar and oyster sauce will burn easily. Let the syrup cool down.
- Put the meat in the syrup and marinate in it for a day.
- Then leave to dry almost completely at room temperature for a day - preferably on a wire rack. This works very well in the switched off oven.
- Fry the meat strips in the oil over moderate heat (approx. 170 ° C) in a wok or in a deep fryer until it is mahogany brown.
- Arrange on a platter with other delicacies.
- Note: You should only use well-mixed pork - ideally pork belly. In this recipe, however, I took a piece off my shoulder.
- Tip: Since the meat is sweet, a sour and spicy side dish goes well with it, such as E.g. Som Tam Thai or pickled cabbage. A simple fish sauce - lime juice - dip with fresh chilli is also very tasty.
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