Fried Buddha's Hand Pork Tenderloin
Cut the pork loin into Buddha's-hand shapes, coat with batter, deep-fry until golden, and finish with a drizzle of spicy soy sauce.
Ingredients
Vegetable oil (actual consumption approx. 100g)
800g
MSG
5g
Salt
5g
Cooking wine
10g
Worcestershire sauce
10g
Cornstarch
50g
Galangal water
as needed
Instructions
1
Step 1
Cut the pork tenderloin diagonally into 5 trapezoidal sections each 7 cm long, then cut each section in half to get 10 slices (each slice weighs approx. 75g). Then cut 4 slits along the wide edge of each slice (like the gaps between fingers), do not cut the narrow edge. Marinate slightly with cooking wine, MSG, salt, and galangal water.
2
Step 2
Dip the meat slices in cornstarch, brush both sides with beaten egg, then coat with breadcrumbs and press firmly. Repeat this process once, then fold the middle 3 pieces of meat downward to form a 'Buddha's hand' shape.
3
Step 3
Heat the vegetable oil in a wok to 70% of its smoking point. Place the Buddha's hand meat rolls in a colander and lower them into the oil to fry until firm. At this point, remove the wok from the heat and let it sit for a moment. When the meat rolls float to the surface of the oil, continue heating and fry until golden brown, then remove and drain the oil.
4
Step 4
Cut each Buddha's hand meat roll into two pieces lengthwise, arrange them on a plate (restore to their original shape), pour Worcestershire sauce over them, and garnish the edges of the plate with washed lettuce. Serve immediately.
