Recipe courtesy of Brad Lee
Show: Easy Chinese
Episode: Little Taiwan
4 hr 15 min
10 min
2 servings


  • Steamed rice, for serving
  • Two 6-ounce pieces pork loin, about 1-inch thick
  • 2 teaspoons soy sauce
  • 1 teaspoon white pepper
  • 1 teaspoon sugar
  • Honey, optional
  • Vegetable oil, for frying 


Pound down the pork pieces on both sides until about 1/4-inch thick using a meat mallet. Whisk together the soy sauce, white pepper, sugar, honey, if using, and 1/4 cup water in a nonreactive bowl. Add the pork pieces, turning to coat completely, and marinate in the refrigerator for at least 4 hours or up to overnight.

Fill a heavy-bottomed pot or deep cast-iron skillet with 2 inches of oil and heat to 350 degrees F over medium-high heat. Shake the excess marinade from the pork pieces, and then carefully slip them into the oil and fry, turning occasionally, until light golden brown, about 5 minutes. Drain on a paper towel-lined plate briefly before serving with rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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