Double-Flavor Pork Tendon
Braised beef tendon boasts a bright, glossy red hue, rich, concentrated sauce, and a soft, chewy, savory, salty flavor; stuffed beef tendon has an eye-catching, vibrant color and a tender, fresh, pleasant taste.
Ingredients
Prepared pork tendon (half cut into 2.5 cm long segments, half cut into 4 cm long segments and slit open)
500 g
Flatfish meat (finely minced)
100 g
Pork fat (finely minced)
50 g
Ham (sliced or minced)
20 g
Small bok choy hearts (trimmed, with a cross-cut at the base)
20 g
Red bell pepper shreds
10 g
Cilantro (minced)
10 g
Bok choy hearts (cut into 2.5 cm long segments)
10 g
Magnolia flower (magnolia slices, sliced or minced)
5 g
Egg (use egg white only)
1
Green onion (cut into 2.5 cm long segments)
10 g
Refined salt
5 g
MSG
5 g
Shaoxing wine
10 g
Minced ginger
5 g
Soy sauce
6 g
Starch (wet starch)
a pinch
Instructions
1
Step 1
Take half of the prepared pork tendon, slice it lengthwise down the middle, then cut into 2.5 cm long segments. Split the green onion in half lengthwise and cut into 2.5 cm long segments. Cut the magnolia slices and ham into pieces 0.3 cm thick, 2 cm long and 2 cm wide. Cut the bok choy hearts into 2.5 cm long segments.
2
Step 2
Finely mince the fish meat and pork fat together. Finely mince the green onion and ginger and place in a bowl. Add refined salt, MSG, Shaoxing wine, egg white and a small amount of water, and stir well to form a filling. Mince any extra magnolia slices and ham.
3
Step 3
Cut the uniformly thick prepared pork tendon into 4 cm long segments and make a slit down the middle (do not cut all the way through). Pack the fish filling into the slit of the tendon, with the filling slightly higher than the surface. Garnish the top with minced magnolia slices, minced ham, minced cilantro, and red bell pepper shreds to create floral patterns in varied colors. Place the prepared stuffed tendon pieces on a plate.
4
Step 4
Heat peanut oil in a wok over medium heat until about 70% hot (approximately 175 degrees Celsius). Add the green onion segments and minced ginger and toss a few times. Add refined salt, soy sauce, Shaoxing wine, magnolia slices, ham slices, bok choy hearts, pork tendon, and clear broth. Once boiling, thicken with wet starch, drizzle with chicken oil, and mound in the center of the serving plate.
5
Step 5
Trim the small bok choy hearts well and make cross-cuts at the base. Blanch them in hot clear broth to season, then arrange around the braised pork tendon. Place the stuffed tendon pieces in a steamer and steam over high heat for about 8 minutes until cooked through. Remove and arrange around the braised pork tendon.
6
Step 6
Pour the original broth into the wok, add refined salt, Shaoxing wine, and clear broth, bring to a boil, skim off the foam, and add MSG. Thicken with a thin wet starch slurry, stir well, and pour over the stuffed pork tendon. Serve immediately.
