Double Grilled Pork
Shandong-style double-roasted meat with a golden-brown crust, aromatic and not greasy.
Ingredients
pork with bone and hard rib
2.5 kg
egg white (stirred with appropriate amount of starch into a batter)
50 g
scallion white (served in small separate dishes)
50 g
radish strips (served in small separate dishes)
50 g
wet starch (appropriate amount for making egg white batter)
200 g
Sichuan pepper salt (served in small separate dishes)
10 g
sweet bean sauce (served in small separate dishes)
25 g
Instructions
1
Step 1
Pierce the meat with an iron pestle, burn the pork skin over high heat until charred, then soak in 80°C hot water to scald and scrape off the charred skin. Afterwards, boil in boiling water until 80% cooked, then take out, coat the meat with egg white batter (made by stirring egg white with appropriate amount of starch), put into a 200°C oven and bake until red, then flip and bake for another 30 minutes, take out, and scrape off the charred skin.
2
Step 2
Cut the roasted lean meat, fatty meat, and pork skin into pieces 6 cm long and 12 cm wide respectively, chop the ribs into 6 cm long sections, and arrange them separately on plates.
3
Step 3
Put scallion whites, Sichuan pepper salt, radish strips, and sweet bean sauce in small separate dishes, serve them together with the grilled pork. Eat by wrapping with spring pancakes or lotus leaf pancakes.
