{"id":10210,"date":"2026-11-07T03:09:37","date_gmt":"2026-11-07T03:09:37","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=10210"},"modified":"2026-11-07T03:09:37","modified_gmt":"2026-11-07T03:09:37","slug":"sichuan-crispy-pork","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/id\/sichuan-crispy-pork\/","title":{"rendered":"Sichuan Crispy Pork: Xiaosurou Batter and Double Frying"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Is Sichuan Crispy Pork?<\/h2>\n<p class=\"p1\">Sichuan crispy pork, or xiaosurou (\u5c0f\u9165\u8089, xi\u01ceo s\u016b r\u00f2u), is battered, fried pork strips flavoured with Sichuan peppercorns (\u82b1\u6912, hu\u0101ji\u0101o).<sup>[2][4]<\/sup> <\/p>\n<ul>\n<li>It can be eaten as a crisp snack with an optional dry chili dip.<sup>[2]<\/sup> <\/li>\n<li>In soup or hot pot (\u706b\u9505, hu\u01d2gu\u014d), the coating absorbs broth and becomes softer.<sup>[3][4]<\/sup> <\/li>\n<li>Recipes differ in pork cuts, starches, spices and added water; choose one complete batter formula.<sup>[3][4]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">The recipe below follows a sweet-potato-starch-and-egg version, with no added water in its batter.<\/p><\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Sichuan-crispy-pork-ingredients-double-frying-and-serving-guide.webp\" alt=\"Sichuan crispy pork ingredients double frying and serving guide\" title=\"Sichuan crispy pork ingredients double frying and serving guide\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>One starch-and-egg version, from peppercorn seasoning to crisp or broth-softened serving.<\/figcaption><\/figure>\n<p class=\"p1\">Prepare two trays: one for the cooked first batch and one for finished crisp pork. Keep raw-pork equipment separate from serving utensils and allow room to work safely around the oil.<\/p>\n<h2>Pepper, Pork Cuts and Batter Differences<\/h2>\n<p class=\"p1\">The pepper-forward seasoning gives this version its connection to <a href=\"https:\/\/www.chinaculturepro.com\/sichuan-cuisine\/\">Sichuan cuisine<\/a> (\u5ddd\u83dc, chu\u0101nc\u00e0i). <a href=\"https:\/\/www.chinaculturepro.com\/sichuan-peppercorns\/\">Sichuan peppercorns<\/a> contribute a fragrant, numbing character; a chili dip supplies a separate kind of heat.<sup>[2]<\/sup> <\/p>\n<p class=\"p1\">Shoulder gives a rich bite; belly is fattier, while some home recipes allow loin. Cut choice changes the result.<sup>[2][4]<\/sup> <\/p>\n<p class=\"p1\">Some versions include <a href=\"https:\/\/www.chinaculturepro.com\/chinese-five-spice\/\">five-spice powder<\/a> (\u4e94\u9999\u7c89, w\u01d4xi\u0101ngf\u011bn), corn or tapioca starch, or a little ginger-scallion water. Other starch batters adjust with water. Those are different formulas, not additions to pour into this one.<sup>[3][4]<\/sup> <\/p>\n<h2>Ingredients for One Sweet-Potato-Starch Version<\/h2>\n<ul>\n<li><strong>Meat and marinade:<\/strong> 12 oz\/340 g boneless, skinless pork shoulder, in roughly 1 \u00d7 8 cm strips; 1 tbsp whole red Sichuan peppercorns; 1 tsp grated ginger; 2 tsp <a href=\"https:\/\/www.chinaculturepro.com\/shaoxing-cooking-wine\/\">Shaoxing wine<\/a> (\u7ecd\u5174\u9152, Sh\u00e0ox\u012bng ji\u01d4); 1 tbsp <a href=\"https:\/\/www.chinaculturepro.com\/chinese-soy-sauce\/\">light soy sauce<\/a> (\u751f\u62bd, sh\u0113ngch\u014du); \u215b tsp salt.<sup>[1]<\/sup> <\/li>\n<li><strong>Batter:<\/strong> \u2154 cup sweet potato starch (\u7ea2\u85af\u6dc0\u7c89, h\u00f3ngsh\u01d4 di\u00e0nf\u011bn); 2 large eggs; \u215b tsp baking soda; \u00bd tsp salt.<sup>[1]<\/sup> <\/li>\n<li><strong>Frying:<\/strong> Canola oil for a 5 cm depth in a suitable deep pot.<sup>[1]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">The peppercorn amount is measured whole, before grinding. The marinade\u2019s \u215b tsp salt and batter\u2019s \u00bd tsp salt are separate portions.<sup>[1]<\/sup> <\/p>\n<p class=\"p1\">Use a stable, heavy pot with enough headroom that the oil fills no more than half its capacity. Keep utensils dry, use long tongs and a frying thermometer, and cool bulk oil before transferring it.<sup>[7]<\/sup> <\/p>\n<h2>How to Marinate, Batter and Double-Fry<\/h2>\n<ol>\n<li>Toast peppercorns. Dry-toast over medium-low heat 3\u20135 minutes until fragrant; grind coarsely.<sup>[1]<\/sup> <\/li>\n<li>Marinate cold. Mix pork, ginger, wine, light soy, marinade salt and half the ground pepper. Refrigerate 20\u201330 minutes.<sup>[1]<\/sup> <\/li>\n<li>Make the batter. Stir starch, eggs, baking soda, batter salt and remaining pepper until lump-free. Coat pork evenly.<sup>[1]<\/sup> <\/li>\n<li>First-fry and rest. Heat oil to 375\u00b0F\/190\u00b0C; maintain 350\u2013375\u00b0F\/175\u2013190\u00b0C while frying uncrowded strips about 4\u20135 minutes. For this egg-coated version, cook centres to a conservative 160\u00b0F\/71\u00b0C, then rest at least 3 minutes.<sup>[1][5][6]<\/sup> <\/li>\n<li>Crisp again. Refry in batches within the same oil-temperature range about 3 minutes, until deeply golden and crisp. Drain on a clean tray and serve promptly.<sup>[1]<\/sup> <\/li>\n<\/ol>\n<p class=\"p1\">Floating or browning alone cannot establish doneness. Probe a thick strip rather than judging only its shell, and complete both frying stages in the same cooking session.<sup>[5][9]<\/sup> <\/p>\n<h2>Three Ways to Serve Xiaosurou<\/h2>\n<p class=\"p1\">Choose the texture you want:<\/p>\n<ul>\n<li><strong>Dry and crisp:<\/strong> Serve freshly fried, plain or with gan die (\u5e72\u789f, g\u0101ndi\u00e9), a seasoned dry chili dip offered separately.<sup>[2]<\/sup> <\/li>\n<li><strong>In soup or stew:<\/strong> Cooked fried pork absorbs liquid; the softened coating becomes part of the appeal rather than staying crunchy.<sup>[3]<\/sup> <\/li>\n<li><strong>With hot pot:<\/strong> Serve as a snack alongside the pot, or heat cooked strips in broth. The <a href=\"https:\/\/www.chinaculturepro.com\/chinese-hot-pot\/\">hot pot guide<\/a> and <a href=\"https:\/\/www.chinaculturepro.com\/chinese-hot-pot-ingredients\/\">ingredient guide<\/a> help distinguish raw ingredients from ready-cooked additions.<sup>[2][4]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">Keep ready-to-eat fried pork away from raw hot-pot meats and their utensils. If using refrigerated leftovers, heat them thoroughly to 165\u00b0F\/74\u00b0C rather than merely warming the outside.<sup>[8]<\/sup> <\/p>\n<h2>FAQs About Sichuan Crispy Pork<\/h2>\n<h3>Can I use another starch?<\/h3>\n<p class=\"p1\">Other recipes use corn, tapioca or potato starch, sometimes with flour and different egg or water quantities. Follow a complete alternative formula rather than assuming a cup-for-cup swap will give the same coating.<sup>[2][3][4]<\/sup> <\/p>\n<h3>Why does the batter fall off or clump?<\/h3>\n<p class=\"p1\">The batter must coat the strips evenly. Lower pieces into the oil individually with space between them; dropping a sticky handful together creates a clump that is difficult to separate cleanly.<sup>[2]<\/sup> <\/p>\n<h3>Can I save the second fry for another day?<\/h3>\n<p class=\"p1\">Complete this recipe\u2019s cooking before chilling. Do not refrigerate partly cooked pork to finish later. Store fully cooked portions instead, then reheat them safely.<sup>[9]<\/sup> <\/p>\n<h3>How should I store and reheat leftovers?<\/h3>\n<p class=\"p1\">Refrigerate shallow portions within 2 hours, or 1 hour above 90\u00b0F\/32\u00b0C. Keep at 40\u00b0F\/4\u00b0C or colder for 3\u20134 days; reheat to 165\u00b0F\/74\u00b0C. Soup or hot pot can give softened leftovers a useful serving role.<sup>[8]<\/sup> <\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] Judy Leung. <a target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/thewoksoflife.com\/little-crispy-pork-xiaosurou\/\">Little Crispy Pork: Xiaosurou<\/a><\/p>\n<p class=\"p1\">[2] Taylor Holliday. <a target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/blog.themalamarket.com\/sichuan-pepper-studded-little-crispy-pork-xiao-su-rou\/\">Sichuan Pepper-Studded Little Crispy Pork<\/a><\/p>\n<p class=\"p1\">[3] Elaine. <a target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/www.chinasichuanfood.com\/sichuan-crispy-fried-pork\/\">Sichuan Crispy Fried Pork<\/a><\/p>\n<p class=\"p1\">[4] Xueci Cheng. <a target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/chillcrispbyxueci.substack.com\/p\/crispy-fried-sichuan-pepper-pork\">Crispy Fried Sichuan Pepper Pork<\/a><\/p>\n<p class=\"p1\">[5] U.S. Department of Agriculture. <a target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/ask.fsis.usda.gov\/article\/What-is-a-safe-internal-temperature-for-cooking-meat-and-poultry\">Safe Internal Temperatures for Meat and Poultry<\/a><\/p>\n<p class=\"p1\">[6] U.S. Food and Drug Administration. <a target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/www.fda.gov\/food\/buy-store-serve-safe-food\/what-you-need-know-about-egg-safety\">What You Need to Know About Egg Safety<\/a><\/p>\n<p class=\"p1\">[7] Iowa State University. <a target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/iastate.pressbooks.pub\/foodpreparationlab\/chapter\/7-1-deep-fat-frying\/\">Deep Fat Frying<\/a><\/p>\n<p class=\"p1\">[8] U.S. Department of Agriculture. <a target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/ask.fsis.usda.gov\/article\/How-do-I-handle-leftovers-safely\">How Do I Handle Leftovers Safely?<\/a><\/p>\n<p class=\"p1\">[9] U.S. Department of Agriculture. <a target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/ask.fsis.usda.gov\/article\/Is-it-safe-to-partly-cook-pork\">Is It Safe to Partly Cook Pork?<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Make Sichuan crispy pork with sweet potato starch, eggs and toasted peppercorns. Get full quantities, two frying stages and guides to dry, soup and hot pot serving.<\/p>","protected":false},"author":1,"featured_media":10211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[310,301,304],"class_list":["post-10210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-chinese-dishes","tag-hub-chinese-food","tag-regional-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Make Sichuan crispy pork with sweet potato starch, eggs and toasted peppercorns. 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