Crispy Tender Pork Tendon
Golden-brown with a crispy, savory, and aromatic profile, this classic Shandong dish is a perfect pairing for drinks.
Ingredients
Oil-soaked pork tendon
200g
Fine salt
3g
MSG
1g
Shaoxing wine
10g
Egg yolk (for batter)
some
Alkali (for batter)
a pinch
Flour (for fermentation)
as needed
Peanut oil (for frying)
as needed
Instructions
1
Marinating the tendon
Squeeze out the moisture from the prepared pork tendon, cut into 3.3 cm segments, place in a bowl and marinate with salt, MSG, and Shaoxing wine.
2
Preparing the batter
In a separate bowl, add flour for fermentation and mix with a little water. Add a small amount of alkali and egg yolk to form a batter, then stir in peanut oil until well combined.
3
First frying
Heat a wok, add peanut oil, and heat over medium heat until 60% hot (approximately 150°C). Coat each piece of tendon with the batter and fry one by one until a crust forms, then remove.
4
Second frying
When the oil reaches 90% hot (approximately 225°C), fry the tendon a second time until crispy and golden brown. Remove and plate. Serve immediately.
