Fork-Roasted Pheasant Slices

Name: Fork-Roasted Pheasant Slices
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: 1 (about 450 g) pheasant (skinned, washed, breast meat sliced thinly); 50 g shrimp meat (finely chopped into a paste); 50 g fat pork (finely chopped into a paste); 75 g pork caul fat (washed and reserved); 30 g Shaoxing wine (for marinating the pheasant slices); 20 g light soy sauce (for marinating the pheasant slices); 10 g sugar (for marinating the pheasant slices); 15 g scallion-ginger juice; 7 g fine salt; 2 g white pepper powder; 25 g cornstarch slurry (beaten into a paste); 25 g egg white (mixed with minced scallion and ginger, brushed on the pork caul fat); 5 g each minced scallion and ginger (mixed into the egg white); 15 g sesame oil (brushed on the pheasant after roasting); 10 g sweet bean sauce (for serving); 5 g Sichuan pepper salt (for serving); 15 g minced garlic chives (for serving)

A classic traditional dish from Jiangsu: sliced pheasant meat is mixed with shrimp and fatback pork into a paste, spread over pork caul fat, and roasted. The result is crispy on the outside, tender within, rich, and moist.

1h 5m

Easy

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Ingredients

pheasant (skinned, washed, breast meat sliced thinly) 1 (about 450 g)

shrimp meat (finely chopped into a paste) 50 g

fat pork (finely chopped into a paste) 50 g

pork caul fat (washed and reserved) 75 g

Shaoxing wine (for marinating the pheasant slices) 30 g

light soy sauce (for marinating the pheasant slices) 20 g

sugar (for marinating the pheasant slices) 10 g

scallion-ginger juice 15 g

fine salt 7 g

white pepper powder 2 g

cornstarch slurry (beaten into a paste) 25 g

egg white (mixed with minced scallion and ginger, brushed on the pork caul fat) 25 g

minced scallion and ginger (mixed into the egg white) 5 g each

sesame oil (brushed on the pheasant after roasting) 15 g

sweet bean sauce (for serving) 10 g

Sichuan pepper salt (for serving) 5 g

minced garlic chives (for serving) 15 g

Instructions

Prepare the pheasant

Skin and wash the pheasant. Remove the breast meat and slice it thinly. Place the slices in a bowl, add the Shaoxing wine, light soy sauce, and sugar, marinate, and set aside.

Make the paste

Finely chop the shrimp meat and fat pork into a paste and place in a dish. Add the pheasant slices, scallion-ginger juice, fine salt, white pepper powder, and cornstarch slurry, and beat vigorously until it forms a uniform paste.

Layer on the caul fat

Mix the egg white with the minced scallion and ginger, and brush it evenly over the pork caul fat. Spread the pheasant mixture evenly over the caul fat, then fold into a rectangle about 25 cm long and 20 cm wide.

Roast

Secure the parcel in a wire-mesh rack, mount it on a spit, and roast in the oven, turning repeatedly, until the surface is golden brown and crisp. Remove, and brush with the sesame oil.

Plate and serve

Cut into diamond-shaped pieces for plating. Serve with the sweet bean sauce, Sichuan pepper salt, minced garlic chives, and decorative butterfly clips; the flavor is distinctive.