This Fried Pork Pie is a hearty and savory dish featuring tender pork seasoned with white pepper, soy sauce, and fresh aromatics. The filling is wrapped in a delicate, crispy shell that holds the juicy mixture together perfectly. Ideal for a comforting lunch or a satisfying snack, these pies offer a wonderful contrast between the crunchy exterior and the flavorful, tender interior. Simple to prepare with common pantry staples, this recipe delivers a delicious homemade treat that pairs well with a light salad or soup.
Fried Pork Pie
Description
This Fried Pork Pie is a hearty and savory dish featuring tender pork seasoned with white pepper, soy sauce, and fresh aromatics. The filling is wrapped in a delicate, crispy shell that holds the juicy mixture together perfectly. Ideal for a comforting lunch or a satisfying snack, these pies offer a wonderful contrast between the crunchy exterior and the flavorful, tender interior. Simple to prepare with common pantry staples, this recipe delivers a delicious homemade treat that pairs well with a light salad or soup.Ingredients
Directions
-
Prepare the filling by heating oil in a wok over medium-high heat. Add the chopped onion and stir-fry for 2 minutes until softened.
-
Add the ground pork to the wok and stir-fry for about 5 minutes until browned and cooked through.
-
Add the diced carrot, red chili, sugar, dark soy sauce, salt, and white pepper to the pork mixture.
-
Stir-fry for another 3 minutes until the vegetables are tender-crisp. Remove from heat and let the filling cool completely.
-
Prepare the batter by mixing rice flour and water in a bowl until smooth. Adjust consistency to be thin but coating.
-
Heat oil in a deep pan or wok to 350&# 194;°F (175ðC).
-
Take a small amount of cooled filling and shape it into a small ball or patty.
-
Dip the filling into the batter to coat it evenly, then carefully place it into the hot oil.
-
Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
-
Remove from oil and drain on paper towels.
-
Repeat with remaining filling and batter.
-
Garnish with fresh coriander leaves and serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 489.1kcal
- % Daily Value *
- Total Fat 17.2g27%
- Saturated Fat 2.4g12%
- Cholesterol 0.0mg0%
- Sodium 99523.2mg4147%
- Total Carbohydrate 96.5g33%
- Dietary Fiber 48.2g193%
- Sugars 7.4g
- Protein 20.9g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you cannot find rice flour, you can make your own by soaking 1/2 cup long grain rice in water for 5 hours. Drain, blend with 1/2 cup water, sieve, and dry the paste completely before crumbling.
Ensure the filling is completely cool before assembling to prevent the batter from slipping off.
For a crispier shell, you can double-fry the pies: fry once at 300ðF to cook through, then fry again at 375ðF just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
