Daliang Meat Rolls
Crispy on the outside and tender within, this dish offers a savory-sweet flavor that is rich yet never greasy.
Ingredients
fatty pork with skin
300 g
pork loin (one piece)
200 g
ham
50 g
eggs
2
fine salt
3 tsp
sugar
2.5 tsp
MSG
1 tsp
soy sauce
3 tsp
Fenjiu (Chinese liquor)
5 tsp
peanut oil
1000 g
dry starch (mentioned in text without specific quantity)
to taste
Instructions
1
Step 1
Slice the fatty pork into pieces about 20 cm long and 16 cm wide, and marinate with 1 tsp Fenjiu and 2 tsp fine salt for about 30 minutes. Slice the pork loin into thin pieces, then marinate with 2 tsp fine salt, sugar, MSG, soy sauce, Fenjiu, and 1 beaten egg (whisked until well combined) for about 20 minutes.
2
Step 2
Dust the fatty pork with dry starch and lay it flat. Place the marinated lean pork over two-thirds of the fatty pork slice, lay ham (or Chinese sausage) strips along the edge as a filling, and roll up into a tight cylinder. Beat 1 egg white together with dry starch and use the mixture to seal the seam. Place the roll on a long plate and steam over rapidly boiling water for about 40 minutes until fully cooked through. Remove, let cool slightly, then transfer to a cutting board and cut into checker-piece sized blocks. Dip each block in beaten egg to coat evenly, then dredge again with dry starch.
3
Step 3
Place a wok over high heat. Once hot, pour in the peanut oil and heat to about medium-hot (roughly 60% hot, around 150 °C / 300 °F). Carefully add the meat blocks and deep-fry until golden brown on the outside, then remove and arrange on a serving plate.
