Porky finger

This dish disappeared in five minutes on my dinner table. I had two teenage guests for dinner, and they were fighting for the last pieces.  The ideas for this comes from the famous salty, crunchy, fried chicken in Taiwan. I switched chicken to pork loin, and cut it the l size of a finger, which reduces the frying time and always gets the perfect result.  the pork will appear a beautiful pink color and will be juicy, crunchy, and flavorful.  It's one dish that I feel most proud of; I think you can do it, too.

Preparation time: 5 minutes, at least 30 minutes for marinate

Cooking time:  20 minutes.

Make 30 porky fingers.

 

Ingredient:

1.  6 pieces pork loins cut it to finger size.

2.  1 egg yolk

3.   1/2 cup coarsely ground sweet potato flour for marinade, plus 3 cups  for frying.  ( You can mix panko flour with corn starch 1:1 for the same texture).


Flavor:

1.  3 tablespoons soy sauce.

2.  2 tablespoons sake or dry white wine.

3.  1 tablespoon garlic powder.

4.  1 teaspoon onion powder.

5.  1 teaspoon five spice powder. ( You can find it at the Asian super market.)

6.  1 teaspoon sugar.

7.  Salt & white pepper, to taste.


Seasoned salt:

1. 1/4 teaspoon cumin powder.

2.  1/2 teaspoon cinnamon powder.

3.  1/8 teaspoon clove powder.

4.  1/8 teaspoon wasabi powder.

5.  2 teaspoon white pepper.

6.  2 teaspoon sea salt.

Mix well.

Place all the flavor ingredient in the large storage zip bag, add in the pork loin, zip it,massage them until absorb all the liquid, then add in egg yolk and sweet potato flour as sticky ingredient, marinade at least 30 minutes. ( Pork lion should be coated like sticky glue consistency and all over, so it will pick up the flour later, adjust the flour that you add in, more stickier, more heavier coated you get !)

Open 2 brown shopping bag, layer it, place on top of working surface, other brown paper bag on the plate to drain the extra oil.(for easy clean later).  Put flour in the bowl, use tong pick up the pork than coated with flour, but make sure use other hand squeeze the flour to the pork well. Set it aside, until the flour get wet a bit by itself about 2- 3 minutes. It's ready to fry. 

Here is what I do, I am a righty, I line up pork, flour, frying pot from right to the left.  You can do 6-10 pieces at once, it depends how big is your pan.  Fill in oil 1/3 of deeper pan, no more than 1/2 in the pan, for safety issue after you add in pork so the oil won't be overflowed. Heat up the oil with medium heat, test it by a tiny little piece of flour drop in. If it flow right away that's the right temperature to fry.

Now, you add in pork slowly in the frying pan, do not over crowded, so the temperature won't drop to fast, otherwise, pork will be overcooked before get crispy.  When pork is done, it will be flow up to the surface, color will be golden brown, if you use tong to get it out, you will feel the pork already get harden which mean It's crunch.  Drain it on the brown paper bag and sprinkle with season salt serve immediately.

Keep the cooking station organized, neat, one useful hand free, and the easy clean up.  You will enjoy it more!