Deep-Fried Pork Roll
Score the pork belly with a crosshatch pattern, coat in batter, and deep-fry until golden. Pour in the prepared sauce, toss briefly, and serve.
Ingredients
Pork belly (scrape clean, boil to 70% done, cut cross-hatch pattern into strips)
750 g
Shredded scallion
25 g
Shredded ginger
20 g
Sliced garlic
15 g
Garlic sprout segments
25 g
Vegetable oil (approximately 100 g consumed)
900 g
Soy sauce
15 g
Vinegar
15 g
Cooking wine
10 g
Sesame oil
10 g
Salt
6 g
Wet starch
50 g
Dry starch
25 g
Instructions
1
Step 1
First, scrape and wash the pork belly, then boil to 70% doneness. Remove and place skin-side up on a cutting board. Make cuts every 0.6 cm deep (to half the thickness of the meat), then cut off a large slice every 0.6 cm. Place the cut meat slices flat on the board, then make cuts from the skin side every 0.6 cm deep (same depth as before), and cut off every 0.6 cm to create cross-hatch scored "pork rolls" (strips). Coat the pork rolls with wet starch.
2
Step 2
Heat vegetable oil in a wok over high heat to 70% hot. Coat the starched pork rolls with dry starch, spread out the cross-hatch pattern and fry until golden brown, then pour into a colander to drain the oil.
3
Step 3
Leave the base oil in the wok, add the pork rolls, then pour in a sauce made with shredded scallion, shredded ginger, ginger slices, and garlic sprout segments combined with chicken broth, salt, cooking wine, rice vinegar, and sesame oil. Toss a few times and it's done.
