In order to obtain a high-quality of battered prefabricated pork product, five kinds of starches such as canna starch, corn starch, tapioca starch, glutinous rice starch and high-gluten flour were selected to make starch batters to coat pork and deeply fried, and the quality changes of pork coated with different starch batter after frying were studied and compared. The results showed that the batter pick-up rate of high-gluten flour (27.46% ± 0.02%) was significantly higher than that of the other four kinds of starches (P < 0.05), while those of corn starch and canna starch were the lowest. The canna starch and high-gluten flour groups had significantly higher L*-value, a*-value (P < 0.05) and significantly lower b*-value (P < 0.05). The water content in the pork coated with the canna starch batter was the highest, which was significantly higher than that with the tapioca starch, corn starch and glutinous rice starch (P < 0.05), while its fat content was the lowest (10.36% ± 1.05%). The pork coated with the canna starch batter had the largest springiness (0.71 ± 0.03), the smallest hardness (8 743.79 g ± 284.99 g) and shear force (9.16 ± 1.08) N (P < 0.05). The sensory evaluation score of pork products coated with the canna starch batter was the highest (32.55 ± 0.88), and that with the tapioca starch was the lowest (28.90 ± 1.44). To sum up, it was concluded that canna starch is the most optimal raw batter material to process the high-quality prefabricated pork products.