A few days ago, We shared you a recipe of Tiger-skin Green Peppers, Still remember it? That dish is called that because the frying method makes the skins of the peppers slightly winkled and golden in places, so they look striped like a tiger’s skin. Today, we are sharing you another Tiger skin recipe: Tiger skin Pork.

After frying, The skin of the pork is golden yellow in color and the meat is soft with many small holes. It tastes a little Salty with a slight sweet taste. Delicious, rich but not greasy. Try our Tiger skin Pork recipe today!

Recipe: Tiger skin Pork

Tiger skin Pork

Tiger skin Pork

Taste: Salty with a slight sweet taste. Delicious, rich but not greasy.

Features: The skin of the pork is golden yellow in color and the meat is soft with many small holes.

Ingredients for Tiger skin Pork recipe:

500 grams (1.1 lb) pork from the ribs, cut in squares 15-20 cm (6-8 inches)each side.
500 grams (1 cup) cooking oil
50 grams (2 3/4 tbsp) cooking wine
50 grams (2 3/4 tbsp) soy sauce
2 grams (1/3 tsp) salt
25 grams (1 3/4 tbsp) sugar
2 grams (1/15 oz) star anise
5 grams (1/6 oz) finely cut scallions

Method to cook Tiger skin Pork recipe:

1, Boil the pork till it is about 80 percent done. Rub with soy sauce while it is still hot.

2, Heat the oil to 70-100℃ (160-210℉) in a frying pan and deep-fry the meat squares until bubbles and wrinkles appear on the meat surface. Dip in clear water to soften the meat.

3, Take the meat out of the water and cut into slices 8 cm (3.2 inches) long and 1 cm (0.4 inch) thick. Place the slices in a bowl with the skin side down. Add the scellions, cooking wine, sugar, star anise and soy sauce, and steam for about 1 hour.

4, Pour the juice from the bowl with the meat into another bowl. Turn the bowl upside down to place the meat and scallions onto a plate. Pour the juice from the other bowl onto the meat.

5, Tiger skin Pork is ready to serve. Enjoy it with steamed rice!

{September 13, 2010} {Tags: }