Entree: China – Shandong – 椒盐里脊 ➤ Jiao yan liji (Crispy bite-sized fried pork tossed with salt, pepper, and aromatic fried scallions and garlic)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 20 min

Total 1 hr

Ingredients

- 1 lb (454 g) pork tenderloin, trimmed and cut into 1/2-inch wide strips
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 ml) light soy sauce
- 1 egg white
- 1 tsp (4 g) baking powder
- 1/2 cup (65 g) cornstarch, plus extra for dusting
- 1/4 cup (30 g) all-purpose flour
- 1 tsp (5 g) kosher salt for batter
- Vegetable oil for deep frying, about 3 cups (720 ml)
- 3 scallions, white and green separated; whites thinly sliced, greens cut into 1-inch pieces
- 2 cloves garlic, thinly sliced (about 1 tbsp / 9 g)
- 1 small piece fresh ginger, finely julienned, about 1 tsp (5 g)
- 1 tsp (5 g) coarse sea salt (for final seasoning)
- 1 tsp (2 g) ground white pepper
- 1/2 tsp (1 g) ground Sichuan peppercorns (optional but traditional)
- 1/2 tsp (2 g) sugar
- Lemon or lime wedges for serving (optional)

Instructions

1. In a bowl combine the pork strips, Shaoxing wine, soy sauce, and egg white. Mix to coat and let marinate 15–20 minutes in the refrigerator.
2. In a second bowl whisk together cornstarch, flour, baking powder, and 1 tsp (5 g) kosher salt. Dredge the marinated pork in the dry mix, pressing to coat. Dust off excess cornstarch.
3. Heat oil in a deep pan or wok to 350°F (175°C). Fry the pork in batches, without overcrowding, until golden brown and cooked through, about 3–4 minutes per batch. Transfer to a wire rack or paper towel-lined tray to drain.
4. Remove all but 2 tbsp (30 ml) of oil from the pan, keeping the flavorful browned bits. Add the scallion whites, sliced garlic, and ginger and fry briefly over medium heat until aromatic and just beginning to color, about 30–60 seconds.
5. Return the fried pork to the pan and toss to combine with the aromatics. In a small bowl mix the coarse sea salt, ground white pepper, ground Sichuan peppercorns, and sugar. Sprinkle this seasoning over the pork and toss quickly to coat evenly.
6. Transfer to a serving platter, scatter the scallion greens on top, and serve immediately with lemon or lime wedges if desired.