Flat Crispy Pork Cakes

Name: Flat Crispy Pork Cakes
Cuisine: Chinese
Ingredients: 750g Pork belly ribs (30% fat, 70% lean); 250g Fresh water chestnuts (finely chopped to rice-sized pieces); 50g Egg yolk; 15g Chrysanthemum leaves (tender young ones); 75g Round-grained rice flour; 15g + 10g Sesame oil (25g total, part used for stir-frying chrysanthemum leaves); 20g + 25g Wet starch (45g total); 500g Peanut oil (for frying); 15g Refined salt; 15g MSG (monosodium glutamate); 25g Soy sauce; 20g White sugar; Shaoxing wine (originally written as "Naike", suspected typo), to taste; 25g Vinegar; 500g Clear oil (for frying); Chicken broth (for sauce making), as needed

A traditional specialty from Jiangsu. Finely chopped pork rib meat and water chestnuts are formed into round patties, first deep-fried then pan-fried until golden brown, and served with chrysanthemum leaves. The flavor is sweet and sour.

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Ingredients

Pork belly ribs (30% fat, 70% lean) 750g

Fresh water chestnuts (finely chopped to rice-sized pieces) 250g

Egg yolk 50g

Chrysanthemum leaves (tender young ones) 15g

Round-grained rice flour 75g

Sesame oil (25g total, part used for stir-frying chrysanthemum leaves) 15g + 10g

Wet starch (45g total) 20g + 25g

Peanut oil (for frying) 500g

Refined salt 15g

MSG (monosodium glutamate) 15g

Soy sauce 25g

White sugar 20g

Shaoxing wine (originally written as "Naike", suspected typo) to taste

Vinegar 25g

Clear oil (for frying) 500g

Chicken broth (for sauce making) as needed

Instructions

Prepare the meat filling

Finely chop the pork belly ribs and fresh water chestnuts into rice-sized pieces separately, put them in the same bowl, add egg yolk, rice flour, and seasonings, mix well, then shape into 5 round patties with a diameter of 8cm

First frying

Heat the wok over the stove, pour in clear oil and heat to 70% doneness (about 175°C), then add the meat patties one by one to fry until light golden, then remove and set aside

Second frying

When the oil is heated to 80% doneness (about 200°C), put the patties back in to fry until golden brown, then move the wok away from the heat for a few minutes, then return to the heat and fry for about 2 more minutes until the patties turn dry golden, drain off the oil, and place them on a long serving plate

Stir-fry chrysanthemum leaves

While frying the meat patties, use sesame oil to stir-fry the chrysanthemum leaves with salt, MSG, and white sugar until bright green, then arrange them at both ends of the long serving plate

Pour the sauce

Place the wok over the heat, add chicken broth, soy sauce, white sugar, and Shaoxing wine, bring to a boil, thicken with starch, add vinegar, drizzle in sesame oil, then pour the sauce over the meat patties to serve