Minnan Crispy Vinegar Pork

First cut the pork neck obliquely into slices about 2in long, 1in wide, and 0.2in thick.

Slice the ginger, and scallions, and smash the garlic into a large bowl along with the meat slices.

Marinating: Add salt, Shaoxing cooking wine, five-spice powder, Worcester soy sauce, sugar, white pepper, and black vinegar, and marinate evenly for 4-6 hours. The room temperature is around 65°F/18 °C when marinating, if the weather is too hot you can put it in the refrigerator to marinate. The purpose of marinating is to make the meat more flavorful.

Take a tray, put the sweet potato starch-thick in coarse sweet potato powder, stir well with salt and black pepper, then coat the marinated meat slices with sweet potato starch evenly.

Use a frying pan, pour in oil, and turn on high heat, when the oil temperature reaches 325°F/170°C, add the meat slices and fry for 1 minute. After setting, you can flip it gently with chopsticks and fry for 2-3 minutes, remove and control the oil. First, use a strainer to remove the residue, and when the oil temperature rises to 350°F/ 176°C again, pour in and fry for 1-2 minutes until golden brown.

Enjoy!

Precautions: ①The meat can be larger, but don't cut it too thinly, otherwise, it will have no taste. ②For pork, you can choose Pork Collar Butt or Pork jowl meat with a little fat, and it tastes more delicious. ③You can use Colavita balsamic vinegar, if you have sweet black rice vinegar, it will taste better. ④ You need to use sweet potato powder to make the golden and scaly textured crispy pork! Sweet potato powder is available in supermarkets or online. ⑤This dish should be eaten while it is still hot, and the taste will be most ideal.