Pork in Hong Kong style
Pork in Hong Kong Style I started cooking pork in Hong Kong style after watching a cooking show, and the recipe seemed straightforward and practical, without unnecessary complications. I adapted it a bit to my taste, but kept the main idea. It’s the kind of dish that is quick to make and has readily available ingredients, especially if you occasionally cook Asian. The first time I tested the beer batter combination for the meat, I was skeptical, but it turned out just right: crispy on the outside, juicy on the inside. Quick Info Total time: about 40 minutes Preparation time: 15 minutes Cooking/baking time: 25 minutes Servings: 2-3 people Difficulty: medium Recipe type: main dish, Asian inspiration, suitable for dinner or lunch Ingredients For the meat: - 400 g diced pork - 1 tablespoon 5 spices mix - salt and pepper to taste For the batter: - 1 egg - flour to achieve a thick batter (about 80-100 g, adjust according to texture) - beer (added gradually, to achieve a pancake batter consistency, but a bit denser) For the sauce: - 1 tablespoon vegetable oil - 2 green onions, finely chopped - 1 red chili, chopped (remove seeds if you want it less spicy) - 1 tablespoon oyster sauce - 1 tablespoon soy sauce - 2 tablespoons ketchup - 1/2 teaspoon sherry vinegar - 1 and 1/2 tablespoons sugar - 1 teaspoon cornstarch - 10 ml water For garnish (optional): - plain boiled rice with salt, a few cloves, and 1 star anise - you can also use rice noodles Preparation Method 1. Season the pork cubes with salt, pepper, and 5 spices. Mix well to distribute evenly. 2. Heat a wok or large pan over high heat. Add the meat and quickly fry, just enough to brown it on all sides. Don’t keep it long, just a few seconds. Remove the meat onto a paper towel to absorb excess fat. 3. Prepare the batter: beat the egg, add flour gradually, and pour in the beer little by little. You want a slightly thick batter, but not too hard – it should stick to the pieces of meat without dripping off. No need to let it rest. 4. Take each piece of meat and dip it in the batter. Put it back in the hot oil in the wok over high heat. Fry until the batter is nicely browned and crispy. Work in batches to avoid overcrowding the pan. Remove the pieces onto baking paper. 5. Once you’ve fried all the meat, transfer the pieces to a baking tray lined with baking paper. Bake in the oven at high heat (around 200°C, if you have this option) for 7 minutes. This helps with texture, keeping the meat juicy while the crust stays crispy. 6. For the sauce: in a clean wok, heat a tablespoon of vegetable oil. Add the green onion and chili, letting them cook for 1-2 minutes over medium heat to release their aroma. 7. Pour in the oyster sauce, soy sauce, ketchup, vinegar, and sugar. Stir and let it boil for 2 minutes. 8. Dissolve the cornstarch in the 10 ml of water (just enough to cover the cornstarch) in a cup. Pour it over the sauce, stir, let it come to a boil again, and turn off the heat. The sauce should be slightly thickened, not too thick. 9. Serve the crispy meat with the sauce on top or separately, alongside the chosen garnish – boiled rice with cloves and anise or rice noodles, depending on what you have on hand. Why I make the recipe often I make it quite often because it doesn’t require complicated techniques or hard-to-find ingredients. You can vary the sauce quite a bit, the meat stays tender, and the crust has the right texture even after reheating. The dish is filling and works just as well for lunch or dinner. Tips and Variations Tips - Don’t let the meat fry too long the first time; it just needs to brown quickly, otherwise it will dry out. - The batter should be thick enough, otherwise it will drip off the meat while frying. - If you don’t have 5 spices, mix a little anise, cinnamon, pepper, cloves, and fennel seeds, but it won’t be as balanced. Substitutions - You can use pork shoulder or neck, but it also works with chicken breast, adjusting the cooking times. - Sherry vinegar can be replaced with any milder vinegar (like apple or white wine vinegar), but use less and taste. Variations - For a less spicy version, remove or reduce the chili. - If you want a more sour sauce, slightly increase the amount of vinegar. Serving Ideas - Plain rice works well as a side dish, but also with rice noodles or even sautéed vegetables. - You can sprinkle sesame seeds or extra green onion at the end for texture. Frequently Asked Questions 1. Can I use another type of meat instead of pork? Yes, you can also try chicken, but adjust the frying and oven times – it will be a bit shorter. 2. What can I do if I don’t have oyster sauce? You can skip it, but the final flavor will be less rich. You can compensate with a little fish sauce or extra soy sauce, but use them sparingly. 3. Can I make the recipe without beer in the batter? Yes, you can replace the beer with sparkling water for a slightly crispy crust, but the flavor will be neutral. 4. What do I do if I don’t have 5 spices? You can improvise with mixtures of anise, cinnamon, cloves, pepper, and fennel, but the proportions are hard to match at home. 5. Can I fry just once, without putting the meat in the oven? You can, but it won’t have the same crispy texture; the oven helps to even out the crust. Nutritional Values Estimate for one serving (out of 3): approximately 550 kcal Proteins: 32 g Fats: 28 g Carbohydrates: 38 g Values are indicative and may vary depending on the amount of flour, beer, and oil absorbed during frying. The meat and sauce provide a moderate amount of protein and fats, while the rice or noodles add carbohydrates. Storage and Reheating It’s best to eat the dish fresh, as the fried batter softens upon storage. If you still have leftovers, keep the meat without sauce in the fridge in a closed container for up to 2 days. It can be reheated in the oven at medium heat to regain some texture, but the crust won’t be as crispy. The sauce can be stored separately and reheated over low heat or in the microwave.
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