Spicy Salt Pork (tenderloin or loin pork) Recipe


250g fresh tenderloin or loin pork

20g scallions, chopped

20g rice wine

2 egg whites

3g salt, or to taste

80g flour 

20g dry cornstarch

1g spicy salt

750g olive oil (actually use 50g, others for deep fry)


1. Wash the pork and chop into 2 inches long sliver ( about 1-1.5cm wide).

   Mix the rice wine, egg whites,salt,flour,dry cornstarch into paste. Add the pork and stir to coat well.

2. Heat the oil in a wok to 350F(180C), (or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil.)

   Add the pork and deep fry for 1min.

   Remove, drain and set aside.

   Reheat the oil to 400F(205C),or until a piece of scallion or ginger browns quickly and a haze appears above the oil.

   Add the pork and deep fry until they are browned and rise to the surface.

   Remove, drain well.

3. Pour out oil and leave about 3g oil in wok, heat,

   Add scallion,

   Add pork.

   Add spicy salt equally.

   Stir several times. Remove, serve. 


Tips: Paste not too thick, when deep fry, oil temperature not too high to prevent "burned outside and rawness inside".

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