Crispy Walnut-Stuffed Pork Rolls

Name: Crispy Walnut-Stuffed Pork Rolls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 300 g Pork tenderloin (cut into 24 pieces, each 5cm square and 0.33cm thick); 20 g White sugar; 75 g Walnut kernels (soaked in warm water to remove skins); 15 g Aromatic vinegar; 3 Egg whites (beaten, mixed with 50g dry starch to make egg-starch batter); 500 g Rendered lard (approximately 100g used); 3 g Scallion segments; 10 g Wet starch; 15 g Soy sauce; 52.5 g Dry starch (50g for the egg-starch batter, 2.5g for coating the walnut kernels); 50 g Stock

A classic Fuzhou specialty, Xiangling Rou (Crispy Bell Pork) features pork tenderloin wrapped around walnut kernels, deep-fried to a crisp finish. It has a bright sweet-and-sour flavor, and produces a distinct crunchy sound when chewed.

35 min

Easy

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Ingredients

Pork tenderloin (cut into 24 pieces, each 5cm square and 0.33cm thick) 300 g

White sugar 20 g

Walnut kernels (soaked in warm water to remove skins) 75 g

Aromatic vinegar 15 g

Egg whites (beaten, mixed with 50g dry starch to make egg-starch batter) 3

Rendered lard (approximately 100g used) 500 g

Scallion segments 3 g

Wet starch 10 g

Soy sauce 15 g

Dry starch (50g for the egg-starch batter, 2.5g for coating the walnut kernels) 52.5 g

Stock 50 g

Instructions

Prep Ingredients

Cut the pork tenderloin into 24 pieces, each 5cm square and 0.33cm thick. Pour the egg whites into a bowl, beat until frothy, then mix in 50g of dry starch to form a smooth egg-starch batter. Combine the stock, scallion segments, 15g white sugar, soy sauce, aromatic vinegar, and wet starch to make the sauce.

Prepare Walnut Kernels

Soak the walnut kernels in warm water to remove their skins, then blanch in boiling water for 1 minute and drain. Add 5g sugar and 2.5g dry starch, toss to coat evenly. Place a wok over medium heat, add the rendered lard, and heat until it reaches 70% of its maximum temperature. Add the coated walnuts and fry until light golden, then drain in a colander to remove excess oil. Leave a thin layer of lard in the wok, melt the sugar coating, add the fried walnuts, stir gently with a metal spoon to coat the walnuts evenly. Transfer to a plate to cool completely, then cut into 24 small pieces.

Roll the Pork

Place one piece of prepared walnut in each slice of pork tenderloin, roll the pork tightly around the walnut to form a compact cylinder, then dip the rolled pork into the egg-starch batter to coat completely, and set aside.

Fry and Serve

Place the wok over high heat, add the remaining rendered lard, and heat until it reaches 80% of its maximum temperature. Add the battered pork rolls and fry until light golden, then quickly drain off all excess oil. Return the wok to the heat, pour in the prepared sauce and bring to a simmer to thicken, toss the pork rolls a few times to coat evenly with the sauce, then transfer to a serving plate and serve immediately.