dry-fried pork dish,

Got it 👍 Here’s a simple dry-fried pork dish—no sauce pooling, just bold flavor and crispy edges. This works great as a main or with rice.

Dry-Fried Pork (Crispy & Savory)

Ingredients

• 400–500 g pork (shoulder, belly, or loin), thinly sliced
• 1 tbsp oil (plus a little more if needed)

Seasoning / Aromatics

• 2 cloves garlic, minced
• 1 small onion, sliced (optional)
• 1–2 fresh chilies or chili flakes (to taste)
• 1 tsp soy sauce
• ½ tsp black pepper
• ½ tsp paprika or chili powder
• Salt to taste

Optional add-ins: sliced bell peppers, green onions, ginger

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Instructions

1. Prep the pork
   Pat pork dry (important for frying). Season lightly with salt and pepper.
2. Heat the pan
   Use a wide pan on medium-high heat. Add oil.
3. Dry-fry the pork
   Add pork in a single layer. Let it sit without stirring for 1–2 minutes so it browns.
   Stir and continue frying until pork releases fat and turns golden and slightly crispy.
4. Add aromatics
   Add garlic, onion, chilies (and ginger if using). Stir-fry 30–60 seconds until fragrant.
5. Season
   Add soy sauce, paprika/chili powder, and black pepper.
   Keep frying until everything is dry, well-coated, and slightly smoky.
6. Finish
   Taste and adjust salt. Toss in green onions if using.

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Tips

• Don’t overcrowd the pan—fry in batches if needed
• Pork belly = juicier; loin = leaner and crispier
• If it starts steaming, heat is too low—turn it up 🔥

Serve with

• Plain rice or fried rice
• Flatbread or wraps
• Steamed veggies on the side

If you want a Chinese dry-fried pork, spicy Sichuan version, or African-style dry pork, tell me which direction 👌