Crispy Pork Neck Fries with Tangy Ketchup Sauce
Crispy Pork Neck Fries with Tangy Ketchup Sauce
Recipe for Crispy Fried Pork Neck
Let’s make delicious and simple fried pork neck! This recipe creates a wonderfully crispy exterior and a tender, juicy interior, perfect for a satisfying meal or a delightful snack. Served with a homemade tangy ketchup sauce, it’s a dish that’s sure to impress.
Crispy Pork Neck Fries Ingredients- Pork neck 600g (approx. 1.3lb)
- Frying powder
- Cornstarch 2 Tbsp
- Black pepper 1/2 tsp
- Salt 1/2 tsp
- Cooking oil (for frying)
- Water
Tangy Ketchup Sauce Ingredients- Bell pepper 1 (any color)
- Onion 1/2
- Minced garlic 1 Tbsp
- Ketchup 3 Tbsp
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
- Bell pepper 1 (any color)
- Onion 1/2
- Minced garlic 1 Tbsp
- Ketchup 3 Tbsp
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the pork neck. Slice the pork neck thinly, about 1cm (or roughly 0.4 inches) thick. Slicing it too thick can result in longer cooking times and uneven cooking. Season the sliced pork neck generously with salt and pepper. This step not only removes any gamey odor but also enhances the overall flavor.
Step 2
To help the coating adhere well and add a pleasant texture, we’ll coat the seasoned pork neck with cornstarch. Add 2 tablespoons of cornstarch to the pork and gently knead it with your hands. Ensure the cornstarch evenly coats every piece of pork. This step is crucial for achieving a crispy coating that won’t fall off during frying.
Step 3
Now, let’s make the batter for frying. In a bowl, add the frying powder. Gradually add water while mixing until you achieve a consistency that’s neither too thick nor too thin – it should flow smoothly like a thick pancake batter. Dip each piece of the seasoned pork neck into this batter, ensuring it’s evenly coated. Avoid a very thick coating, as it can lead to a soggy result; a thin, even layer is ideal.
Step 4
It’s time to fry! Heat a generous amount of cooking oil in a deep pot or wok. The ideal oil temperature is around 170°C (340°F). Carefully place the battered pork neck pieces into the hot oil, one by one. Fry them over medium-high heat until they are golden brown and crispy. Initially, keep some space between the pieces to prevent them from sticking together.
Step 5
After the first fry, remove the pork pieces from the oil and let them drain well. This allows residual heat to continue cooking the inside while making the exterior even crispier. Once drained, return the pork to the hot oil for a second fry. This double-frying technique ensures a super crispy exterior and a tender, juicy interior. For the second fry, you can slightly increase the heat for a quicker crisping.
Step 6
Now, let’s prepare the delicious ketchup sauce to complement our fried pork. Start by deseeding and rinsing the bell pepper. Then, chop it into bite-sized pieces. You can use any color bell pepper you like, or a mix, to add visual appeal and a slight variation in flavor.
Step 7
Slice the onion into pieces similar in size to the bell pepper. Mince the garlic or slice it thinly into slivers. With the vegetables prepped, we’re ready to make the sauce!
Step 8
Heat a little cooking oil in a frying pan over medium heat. Add the minced or sliced garlic and sauté until fragrant, being careful not to burn it. Once the garlic aroma is released, add the sliced onions and sauté until they become translucent and slightly softened. Sautéing the onions first brings out their natural sweetness, which will enhance the sauce.
Step 9
When the onions are tender, add the chopped bell peppers to the pan. Sauté them briefly with the onions and garlic. It’s important not to overcook the bell peppers; you want them to retain a slight crispness for texture. This step adds freshness and vibrant color to the sauce.
Step 10
Now, let’s add the key flavor components: ketchup and soy sauce. Add 3 tablespoons of ketchup and 1 tablespoon of soy sauce to the pan. Stir everything together and cook for a minute or two until the ingredients are well combined and the sauce thickens slightly. The combination of tangy ketchup and savory soy sauce creates a wonderful base.
Step 11
Finally, let’s balance the flavors and finish the sauce. Add 1 tablespoon of sugar and stir until it’s completely dissolved. Once the sugar has melted, turn off the heat. Stir in 1 tablespoon of vinegar quickly. Adding the vinegar at the end preserves its bright, fresh acidity. This vibrant ketchup sauce is now ready!
Step 12
Arrange the perfectly fried pork neck pieces on a plate. Serve them alongside the freshly made tangy ketchup sauce. This creates a delightful meal or a fantastic appetizer. Enjoy it while it’s warm for the best crispy texture!
