Crystal Braised Pork
Hakka-style fried pork layered with candied winter melon strips, steamed, drizzled with sugar syrup, and topped with crispy sugar.
Ingredients
pork belly (cut into large pieces, boiled to 80% doneness, fried then cut into domino-shaped pieces)
700 g
white sugar (part for steaming, part for thickening sauce)
200 g
candied winter melon (cut into strips)
200 g
crispy candy (Dongjiang local specialty, crushed for sprinkling)
50 g
scallion white (minced)
25 g
soy sauce (for brushing pork skin, not listed in the original ingredient list)
to taste
wet water chestnut starch (for thickening sauce, not listed in the original ingredient list)
to taste
Instructions
1
Boil Pork and Apply Color
Cut the pork belly into chunks, place in a soup jar and boil to 80% doneness, remove and brush the pork skin with soy sauce.
2
Deep Fry and Cut into Shape
Heat a large wok with plenty of hot oil, put the pork into the boiling oil and fry until golden brown, remove and cut into two connected domino-shaped pieces.
3
Stuff and Steam
Cut the candied winter melon into strips, insert the melon strips into the pork, place in a bowl, add minced scallion white and white sugar, then steam until very tender.
4
Finish the Dish
When serving, mix white sugar with wet water chestnut starch to make a thick sauce, drizzle over the pork, crush the crispy candy and sprinkle on top of the pork to serve.
