Crispy Pork Roll

Name: Crispy Pork Roll
Ingredients: 400g Boneless trimmed pork leg (cooked and set aside); 4 Eggs (beaten); 75g Fine soybean flour; 10g Ginger (sliced); 10g Scallions (cut into segments); 5g Refined salt; 2g MSG; 1 small dish Sichuan pepper salt (dipping sauce); 1 small dish Sweet bean sauce (dipping sauce); 750g Neutral cooking oil (actual usage 75g)

A classic Jiangsu dish: pork is simmered until tender, pressed flat, coated in an egg-and-flour batter, and deep-fried until golden and crisp. Serve with Sichuan peppercorn salt or sweet bean sauce.

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Ingredients

Boneless trimmed pork leg (cooked and set aside) 400g

Eggs (beaten) 4

Fine soybean flour 75g

Ginger (sliced) 10g

Scallions (cut into segments) 10g

Refined salt 5g

MSG 2g

Sichuan pepper salt (dipping sauce) 1 small dish

Sweet bean sauce (dipping sauce) 1 small dish

Neutral cooking oil (actual usage 75g) 750g

Instructions

Boil the meat

Place the boneless trimmed pork leg in a pot, add water, scallions, ginger and refined salt, boil until no pink juices run out (fully cooked), then remove and let cool.

Press flat

Place the cooked pork under a heavy weight to press it flat, roll it tightly into a cylinder about 6cm in diameter, then cut into thick slices.

Coat with batter

Beat the eggs, add fine soybean flour and MSG to make an egg-flour batter, then coat the pork slices with the batter.

Deep fry

Pour neutral cooking oil into a pot and heat to medium heat, add the battered pork slices and fry until golden brown and crispy, then remove and drain excess oil.