Crispy Sweet & Spicy Pork (Print Version)
# Ingredients:
→ For the Pork
01 -
1 pound pork shoulder, sliced thinly (pork butt or pork tenderloin will work too)
02 -
3-4 large jalapenos, sliced 1/4 inch thick
03 -
2 cups seasoned breadcrumbs
04 -
1/2 cup cornstarch
05 -
1 large egg, whisked
06 -
1/2 teaspoon black pepper
07 -
1/4 teaspoon salt
08 -
4 cups vegetable oil
→ For the Sauce
09 -
2 tablespoons olive oil
10 -
3 cloves garlic, minced
11 -
1 tablespoon fresh ginger, grated
12 -
1/2 teaspoon dried red chili flakes, optional
13 -
1/2 cup light soy sauce
14 -
1 tablespoon rice vinegar
15 -
1/2 cup brown sugar, lightly packed
16 -
2 teaspoons sesame seeds, toasted
17 -
1/4 cup green onions, thinly sliced
# Instructions:
01 -
Whisk together the cornstarch and breadcrumbs in a bowl and set aside.
02 -
Add the thinly sliced pork and jalapenos to a bowl. In a separate bowl, whisk the egg with salt and pepper, then pour over the pork and jalapenos. Toss until everything is coated with egg. Transfer to the breadcrumb mixture and toss until well coated.
03 -
Heat vegetable oil to 350°F in a deep skillet. Fry the breaded pork and jalapenos in batches until golden brown, about 4-5 minutes per batch. Don't overcrowd the oil. Once fried, transfer to a paper towel-lined baking sheet to drain.
04 -
In a large skillet over medium heat, add olive oil, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant. Add the dried chili flakes, soy sauce, rice vinegar, brown sugar, half the sesame seeds, and half the green onions. Stir to combine and bring to a low boil. Keep stirring and cook until the sauce thickens, about 4-5 minutes.
05 -
Add the fried pork and jalapenos to the skillet with the thickened sauce. Toss until everything is well coated. Plate and garnish with the remaining sesame seeds and green onions.
# Notes:
01 -
Different cuts of pork work well in this recipe - pork shoulder, pork butt, or pork tenderloin are all good choices.
02 -
This is an inexpensive yet flavorful dinner option that's ready in just 30 minutes.
03 -
For less heat, remove the seeds and membranes from the jalapenos before slicing.