To Finish the Pork Tail

Preparation info

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By Ben Shewry

Published 2012

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  • 1 litre (35 fl oz/4 cups) non-GM canola oil*, for deep-frying
  • 190 g ( oz) potato starch
  • 95 g ( oz) wheat starch (wheaten cornflour)
  • 15 g (½ oz) fennel seeds, crushed
  • 12 g (¼ oz) table salt
  • 1 quantity pork tails
  • 500 ml (17 fl oz/2 cups) water


Fill a deep-sided saucepan no more than one-third full with the oil and heat to 180°C (356°F).

Combine the starches, fennel seeds and salt. Dip the pork pieces in the water, then coat with the starch mixture. Deep-fry the pork tails for 2 minutes or until crisp. Drain on paper towel and serve.