Is it possible to keep battered deep-fried (pork) crunchy?
I like the pork in sweet and sour pork to be crunchy, so I deep-fry it and only add the sauce at the last second - or often just have it on the side. I'm thinking of making a big batch of S&S for a party, and I'm trying to figure out if I can do the deep-frying early, but still have the pork be crunchy.
Is there any way to do this, either by changing my cooking technique or by storing it a certain way? Even if I can do it the day before, it'd dramatically simplify the party logistics.
Best Answer
The secret to crisp sweet and sour pork is mostly how you serve it
Roast, BBQ, grill (whatever you like) the pork so it fully cooked, but on the lighter side of done. Cut into bite sized pieces
If you want to deep fry (not actually required) use a thin and light tempura style batter (flour, baking soda, beer mixed for ten seconds works OK). Drain well. This can be done the day before and keep it in an airtight container, but reheating is as much trouble as fresh deep frying. Remember, when using a thin light batter deep frying only takes a minute
If not deep frying, finish and reheat under the grill (broiler) till it just starts to smoke
Use a hot Chinese style serving platter and poor in all your sweet and sour sauce fresh from the wok. The sauce and the platter should be piping hot, it doesn't matter if the the pork is not that hot
Pile the middle of the platter with freshly shredded raw cabbage and onion. This should make a low flat island in the sauce just breaking the surface of the sauce. You can use wok fried capsicum, onion, carrots etc instead of cabbage (not as good!)
Carefully pile the pork pieces onto the island
For extra zing add more shredded raw onion on top
For a coastal style, and some fresh shredded coconut and/or mango (not to everyone's taste)
Serve immediately with a large serving spoon, so guests can scoop up the sauce and pork all in one go
Pictures about "Is it possible to keep battered deep-fried (pork) crunchy?"
How do you keep deep fried food crispy overnight?
The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.What makes deep fried food crunchy?
What creates a crisp crust on fried food? When food is plunged into hot oil, the water in the food starts to boil and percolate toward the surface. In order for a crisp, dry crust to develop, there must be a barrier between the hot oil and the migrating water. This barrier is typically something starchy.How do you keep the crust on fried food?
Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.Why is my deep fried food not crispy?
Be particular about your cooking oil\u2013the temperature can't be too low, either. It will result in soggy food that hasn't been properly crisped. (No good!) Invest in a clip-on thermometer like this when you're frying at home so you can make sure your temperature is just right every time.Lechon Kawali Recipe (Crispy Deep-Fried Pork Belly)
More answers regarding is it possible to keep battered deep-fried (pork) crunchy?
Answer 2
Fry, freeze, and re-heat in oven
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Darya Sannikova, Darya Sannikova, Leonardo Bissoli, makafood