Crispy and Juicy Homemade Su Rou (Chinese Braised Pork) - Video Tutorial Included!381

Su Rou (酥肉), literally translating to "crispy meat," is a beloved Chinese dish known for its incredibly tender interior and satisfyingly crunchy exterior. This classic Sichuan specialty often graces family tables during special occasions and celebrations, but its deliciousness makes it perfect for any weeknight dinner. While seemingly complex, making Su Rou at home is achievable with the right techniques and a bit of patience. This comprehensive guide, complete with a video tutorial link, will walk you through each step, ensuring you achieve perfectly crispy and juicy Su Rou every time.

Why This Recipe Works:

Many Su Rou recipes fail to deliver on both the crispiness and the tenderness. This recipe prioritizes both:
Double-Marination Technique: We employ a two-step marinating process to ensure the pork is deeply flavored and exceptionally tender. The initial marinade tenderizes the meat, while the second adds extra flavor and sets the stage for browning.
Proper Drying and Starch Coating: Achieving that satisfying crispiness relies on properly drying the marinated pork before coating it in starch. This allows for optimal browning and prevents the formation of a soggy exterior.
Careful Frying Technique: We’ll explore the importance of low-and-slow frying followed by a quick high-heat sear to achieve that perfect balance of crispiness and tenderness. The low and slow ensures the meat is fully cooked before the final crisp up.
Versatile Flavor Profile: While the base recipe highlights Sichuan flavors, the seasoning can easily be adjusted to suit individual preferences. Add more chili for extra heat, or reduce it for a milder dish. Experiment with different spices to create your signature Su Rou!

Video Tutorial:

For a visual guide, please check out our comprehensive video tutorial [Insert YouTube/Vimeo Link Here]. The video demonstrates each step in detail, providing a clear understanding of the techniques involved.

Ingredients:
1 lb pork belly, cut into 1-inch cubes
1 tbsp Shaoxing rice wine
1 tbsp soy sauce (light or dark, depending on preference)
1 tsp ginger, minced
1 tsp garlic, minced
1/2 tsp ground white pepper
1/4 tsp salt
1/4 cup cornstarch
1/4 cup potato starch (or all-purpose flour, but potato starch yields crispier results)
Vegetable oil, for frying

Optional Ingredients for Added Flavor:
1-2 dried red chilies, finely chopped (for spiciness)
1 tbsp Sichuan peppercorns, ground (for a numbing sensation)
1 tsp five-spice powder
1 tsp sugar

Instructions:
Marinate (Step 1): In a bowl, combine pork cubes with Shaoxing rice wine, soy sauce, ginger, garlic, white pepper, and salt. Mix well and marinate for at least 30 minutes, or preferably overnight in the refrigerator.
Marinate (Step 2): Drain the pork cubes and pat them thoroughly dry with paper towels. This step is crucial for achieving crispiness. In a separate bowl, combine cornstarch and potato starch. Add the drained pork cubes and toss gently to coat evenly. Let the pork sit for 15-20 minutes to allow the starch to adhere.
Fry: Heat about 2 inches of vegetable oil in a wok or large, heavy-bottomed pot to 325°F (160°C). Carefully add the coated pork cubes in batches, ensuring not to overcrowd the pot. Fry over medium-low heat for 8-10 minutes, allowing the pork to cook through and become lightly golden. This slow frying process cooks the meat thoroughly before achieving the crisp.
Crisp Up: Once the pork is cooked through, increase the heat to medium-high. Fry for another 2-3 minutes, or until the pork is deeply golden brown and crispy. Remove the pork with a slotted spoon and place it on a wire rack to drain excess oil.
Serve: Serve the Su Rou hot as a standalone dish, or as part of a larger meal. It's delicious with rice, noodles, or as part of a broader stir-fry.

Tips for Success:
Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy pork.
Use a thermometer to monitor the oil temperature. This ensures even cooking.
Pat the pork dry thoroughly before coating with starch. This is vital for crispiness.
Feel free to experiment with different marinades and seasonings to create your own unique Su Rou.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your homemade Su Rou! Let us know in the comments how yours turned out. We’d love to see your creations!

2025-04-07

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