Asian Home Recipe

Deep Fried Pig's Shoulder Recipe

Ingredients :

0.5 kg


4 tablespoons

1 1/2 tablespoons

1 teaspoon

1 1/2 tablespoons


1 slice

2 tablespoons

5 cups

Pig's shoulder, boned



Soy sauce


Rice wine or sherry

Spring onions (scallions)

Ginger root

Hoisin sauce

Oil for deep-frying

Szechwan peppercorns

Method :
  • Place the pork in a pot of water and boil over a fairly high heat until soft.

  • Remove and rinse in cold water, then cut it into thin slices across the whole joint, keeping the shape of the joint.

  • Place the pork skin side down in a large bowl, add 1 tablespoon soy sauce, ginger root, 1 onion cut into short lengths, 1 tablespoon rice wine or sherry and steam for 1 hour.

  • Remove and drain off the juice.

  • Mix the cornflour, egg and salt with the remaining rice wine or sherry and soy sauce, make it into a paste, put half of it on a plate, then place the pork skin side down on it. Spread the remaining paste on top.

  • Warm up the oil in a deep-fryer, reduce heat and place the plate on the edge of the pan.

  • Gently but firmly push the pork as a whole into the oil.

  • After a while, increase the heat to high, then reduce the heat again when the pork starts to turn golden.

  • Carefully turn it over, continue cooking until the sizzling noises are subdued, then lift it out and drain.

  • Cut it into small pieces, arrange them on a plate and garnish with Szechwan pepper.

  • Cut the remaining 2 onions into shreds, place them on one side of the plate and put the hoisin sauce on the other side as a dip.

  • Serve.


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