Deep Fry

Deep Fry

How to deep fry
How to Deep Fry

Pour the oil into a deep pan

Make sure not to fill the pan to above 1/3 full as hot oil can expand and be dangerous.


Place the pan over a high heat

Heat the oil to the desired temperature (usually between 180˚C and 200˚C) and monitor it with a thermometer, if you have one.


Put the pork in the oil

Using a slotted spoon, carefully immerse the coated pork in the oil and cook as per instructions.


Clean up

After use, leave the oil to cool completely; it can then be passed through a sieve and reused. Oil can be used 3-4 times

Tips and tricks

Watch out for spitting oil

The oil will get to a very high temperature, so be careful not to get too close!


Use a slotted spoon

Carefully immerse the pork into the oil using a slotted spoon to avoid any splashes.  


Drain your pork

Place a couple of layers of paper towels on a plate and when you remove your pork from the fry pan, place it on top to drain.

Deep fried New Zealand pork is succulent, tender, and incredibly delicious. Try tossing diced pork in crumbs or batter before you fry it for that extra crunch.

The process of deep frying involves submerging a food in extremely hot oil until it reaches a safe minimum internal temperature. When the food is deep-fried properly, it will be hot and crispy on the outside and cooked safely in the center.

Times, Temperatures & Servings

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Suitable cuts

Deep Fry recipes
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Salt and Pepper Pork

  • 20 mins prep
  • 20 mins cook

Sweet and Sour Pork

  • 20 mins prep + 1 hr marinate
  • 30 mins cook