This easy Xiao Su Rou recipe uses simple ingredients and foolproof double frying to create crispy, tender Chinese fried pork every time. Scallions add extra fragrance, making this dish perfect for beginners, home cooks, and festive family meals.
What is Xiǎo Sū Ròu?
xiǎo sū ròu, or Crispy Fried Pork, is a beloved classic in Chinese cuisine. It features bite-sized pieces of pork, coated in a seasoned batter and deep-fried to golden perfection.
This version highlights a special aromatic twist—the generous use of fragrant scallions.
Blanched and finely chopped, the scallions are mixed right into the marinade, allowing their sweet, alluring aroma to penetrate every piece of meat.
Once fried, the result is not just crispy and tender, but also exceptionally fragrant—truly “葱香四溢” (bursting with scallion fragrance).
Best of all, it’s remarkably simple to make, requiring no complex techniques or hard-to-find ingredients.
Whether served as a snack, appetizer, or part of a festive meal, this dish is sure to become a quick favorite.
Why You’ll Love This Recipe
- The pork is crispy on the outside and tender inside, never dry or greasy.
- Scallions are mixed directly into the batter, making this version extra aromatic and savoury.
- The batter uses sweet potato starch and flour, creating a crunch that lasts even after cooling.
- Double frying gives you a light, shattering crust without heaviness.
- The recipe is straightforward and beginner-friendly, yet impressive enough for holidays and family gatherings.
Ingredients and Substitutions
- Pork Shoulder (梅花肉) – This cut, with its beautiful marbling of fat and lean meat, is the key to juicy, non-dry results after frying. If unavailable, you can substitute with pork belly for a richer bite or pork tenderloin (increase marinating time slightly).
- Sweet Potato Starch – This is the core ingredient for achieving a truly crispy and long-lasting crunchy coating. Cornstarch can be used as a substitute, but the crust won’t be quite as crisp or hold its texture as long.
- All-Purpose Flour – I recommend using all-purpose flour to pair with the starch. It helps the batter adhere better to the meat. Avoid using cake flour or bread flour here.
- Egg Yolks – Using just the yolks adds wonderful richness, color, and helps create a slightly puffier, more flavorful crust. You can use whole eggs in a pinch, but the coating may be slightly less rich.
- Chopped Scallions – For maximum fragrance, I recommend briefly blanching the scallions before chopping them finely. This softens them and allows their sweet aroma to blend seamlessly into the pork.
- Light Soy Sauce – Provides the essential savory, umami base for the marinade.
- Cooking Wine – Used to remove any potential gaminess from the pork and add a layer of aromatic depth.
- Five-Spice Powder – Just a little adds a warm, complex background note that is classic for this dish. White pepper or Chinese thirteen-spice can work as substitutes.
- Neutral Cooking Oil – For deep-frying, choose an oil with a high smoke point like peanut, canola, or vegetable oil.
How to Make Crispy Scallion Xiao Su Rou
1. Marinate the Pork:
In a large bowl, combine the pork strips with light soy sauce, cooking wine, salt, and five-spice powder. Mix thoroughly until each piece is coated. Let it marinate for 10 minutes.
Bring a small pot of water to a boil. Add the scallions and blanch them for 10 seconds, then drain well and chop finely.
Add the chopped scallions to the marinated pork and mix until evenly distributed.
2. Prepare the Batter:
In a separate bowl, combine the sweet potato starch and all-purpose flour. Add the two egg yolks.
Gradually add water, a little at a time, while stirring constantly. Stop when the batter reaches a thick, creamy consistency similar to full-fat yogurt. It should coat the back of a spoon thickly.
3. Coat the Pork:
Pour the prepared batter over the marinated pork (with scallions).
Using chopsticks or your hands, gently mix and fold until every single pork strip is uniformly and completely coated in the batter.
4. First Fry (Medium-Heat):
Heat a generous amount of oil in a wok or deep pot to about 170°C (340°F). To test, insert a wooden chopstick; small bubbles should quickly form around it.
Working in batches to avoid overcrowding, carefully add the coated pork pieces one by one into the hot oil.
Fry for about 3-4 minutes, turning occasionally, until they are lightly golden, set, and cooked through.
Remove with a slotted spoon and drain on a wire rack or paper towel.
5. Second Fry (High-Heat):
Increase the oil temperature to about 190°C (375°F).
Carefully return all the once-fried pork to the hot oil.
Fry for 30 seconds to 1 minute, until the pieces turn a deep, uniform golden brown and become incredibly crispy.
Remove immediately and drain on fresh paper towels to absorb excess oil. Serve hot while perfectly crisp.
Tips & Tricks
- Cut Evenly: Ensure your pork strips are of similar thickness so they fry at the same rate, preventing some from being overdone while others are undercooked.
- Batter Consistency is Key: The yogurt-like thickness is crucial. If the batter is too thin, it will slide off; if too thick, it will create a heavy, doughy shell. Adjust with tiny amounts of water or starch as needed.
- Don’t Skip the Double Fry: The first fry at a lower temperature cooks the pork through. The second, hotter fry is the secret to locking in that ultra-crispy, non-greasy exterior. It makes the crunch last much longer.
- Blanch the Scallions: Taking the extra minute to blanch the scallions before chopping truly amplifies their sweet aroma in the final dish and prevents any harsh raw taste.
- Drain Properly: Letting the fried pork drain on a wire rack or paper towels after each fry ensures maximum crispiness by preventing sogginess from trapped steam or oil.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can complete the first fry up to a few hours in advance. Let the pieces cool completely, then store them at room temperature. Just before serving, reheat the oil and perform the second fry. This actually helps achieve an even crispier result!
What’s the best way to reheat leftovers?
To restore the crunch, reheat in an air fryer or oven at 190°C (375°F) for 3-5 minutes. Avoid the microwave, as it will make them soggy.
Can I use a different cut of meat?
Pork shoulder (梅花肉) is highly recommended for its ideal fat content. Pork belly is a great substitute for a richer flavor. If using very lean meat like tenderloin, add a bit more oil to the marinade or marinate a little longer to keep it from drying out.
Why did my coating fall off during frying?
This usually happens if the meat was too wet before coating or if the oil wasn’t hot enough when the meat was added. Pat the marinated meat lightly before adding the batter, and always ensure the oil is at the correct temperature for frying.
Fried Chinese Pork – Crispy Xiao Su Rou Recipe
Ingredients
Ingredients for Crispy Scallion Xiao Su Rou
- 500 g pork shoulder 梅花肉, cut into ~1.5cm thick strips
- 1 small handful scallions ~30g, blanched and finely chopped
- 1 tablespoon light soy sauce ~15ml
- 1 tablespoon cooking wine ~15ml
- 1 g salt
- ½ teaspoon five-spice powder ~1g
For the Batter & Frying
- 2 large egg yolks
- 2 heaped tablespoons sweet potato starch ~40g
- 1 heaped tablespoon all-purpose flour ~20g
- Water as needed
- Neutral cooking oil for deep-frying
Instructions
Marinate the Pork:
- In a large bowl, combine the pork strips with light soy sauce, cooking wine, salt, and five-spice powder. Mix thoroughly until each piece is coated. Let it marinate for 10 minutes.
- Bring a small pot of water to a boil. Add the scallions and blanch them for 10 seconds, then drain well and chop finely.
- Add the chopped scallions to the marinated pork and mix until evenly distributed.
Prepare the Batter:
- In a separate bowl, combine the sweet potato starch and all-purpose flour. Add the two egg yolks.
- Gradually add water, a little at a time, while stirring constantly. Stop when the batter reaches a thick, creamy consistency similar to full-fat yogurt. It should coat the back of a spoon thickly.
Coat the Pork:
- Pour the prepared batter over the marinated pork (with scallions).
- Using chopsticks or your hands, gently mix and fold until every single pork strip is uniformly and completely coated in the batter.
First Fry (Medium-Heat):
- Heat a generous amount of oil in a wok or deep pot to about 170°C (340°F). To test, insert a wooden chopstick; small bubbles should quickly form around it.
- Working in batches to avoid overcrowding, carefully add the coated pork pieces one by one into the hot oil.
- Fry for about 3-4 minutes, turning occasionally, until they are lightly golden, set, and cooked through.
- Remove with a slotted spoon and drain on a wire rack or paper towel.
Second Fry (High-Heat):
- Increase the oil temperature to about 190°C (375°F).
- Carefully return all the once-fried pork to the hot oil.
- Fry for 30 seconds to 1 minute, until the pieces turn a deep, uniform golden brown and become incredibly crispy.
- Remove immediately and drain on fresh paper towels to absorb excess oil. Serve hot while perfectly crisp.
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