Crispy Fried Meat

Crispy Fried Meat is a classic dish from Shandong cuisine, known for its golden-brown crust and tender, juicy interior. It is especially suitable for festive gatherings or family dinners where a showstopper main course is desired. The texture contrast between the crunchy exterior and succulent meat makes it highly appealing to diverse palates.

Taste: Savory with mild aromatic depth from ginger and scallion, slightly sweet after frying, rich umami from pork, balanced by crispiness and subtle spiceTotal Time: Approximately 50 minutes (including marination and frying)Servings: 2Suitable For: Adults seeking hearty traditional flavors; not ideal for low-fat diets or strict sodium-restricted individualsBudget: ¥35–¥55 (mid-range, depending on pork price and oil usage)

Ingredients

500g pork belly (skin-on
cut into 3cm cubes)
2 tbsp cornstarch
1 tsp salt
1/2 tsp white pepper
1 tbsp Shaoxing wine
3 slices ginger
2 green onions (cut into 4cm pieces)
1 cup vegetable oil (for frying)
optional: 1 tsp five-spice powder

Nutrition

Calories约850 kcal per serving (based on 4 servings)

Protein约38g (from pork belly)

Fat约65g (primarily saturated from pork, but rendered during frying)

Carbohydrates约12g (mainly from cornstarch coating)

VitaminsB1, B2, B6, and niacin from pork; trace vitamin C from scallions

Tips

Use skin-on pork belly for optimal crispness and moisture retention
Ensure pork is fully dried before coating—excess moisture causes oil splatter and uneven browning
Do not overcrowd the pan during frying to maintain oil temperature and crisp texture
For extra aroma, briefly stir-fry minced garlic and scallion greens in residual oil after removing pork, then pour over top before serving

Steps

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