Crispy Osmanthus Pork Fat
Cut pork fat into strips, coat with batter, and fry in two batches. Stir-fry with sugar and osmanthus until the sugar reaches the thread stage for a sweet, crispy finish.
Ingredients
pork fat (remove membrane, cut into 3.3 cm long, 1 cm wide strips)
250 g
sweet osmanthus
15 g
eggs
2
flour
50 g
sesame oil
500 g (about 50 g used)
starch
25 g
sugar
150 g
Instructions
1
Step 1
Remove the membrane from the pork fat and cut into strips 3.3 cm long and 1 cm wide. Blanch in boiling water for 3 minutes, then drain. Coat evenly with flour, dry starch, and beaten egg.
2
Step 2
Heat sesame oil in a wok over high heat until it reaches about 30% hot (roughly 120 °C / 250 °F). Add the coated pork fat and fry over low heat for 1–2 minutes, then remove and let cool briefly. When the oil returns to about 40% hot (around 160 °C / 320 °F), return the pork fat and fry for another 3–4 minutes.
3
Step 3
Clean the wok, add 50 g of water and the sugar, and cook over medium heat until the syrup dissolves and can be pulled into threads. Add the fried pork fat and the osmanthus, toss the wok a few times to coat evenly, then transfer to a plate and serve.
