Hawthorn Dried Pork
Lean pork is first simmered with a portion of hawthorn until 60% cooked, then marinated and deep-fried. Next, it is stir-fried with the remaining hawthorn and roasted until dry, yielding a sweet, aromatic, crispy texture with a subtle sour note.
Ingredients
lean pork (tendons removed, washed, cut into 5cm long thick strips)
1000 g
hawthorn (cleaned of impurities, washed, lightly crushed (to be used in two batches))
100 g
vegetable oil
250 g
sesame oil
15 g
ginger (washed, sliced into pieces)
15 g
scallion (washed, cut into segments)
25 g
Sichuan peppercorns
3 g
cooking wine
20 g
soy sauce
10 g
MSG
1 g
white sugar
25 g
Instructions
1
Prepare ingredients
Remove tendons from lean pork and wash clean. Clean hawthorn of impurities, wash, and lightly crush. Wash ginger and scallion, slice ginger into pieces, and cut scallion into segments.
2
Boil
Take 50g hawthorn, add appropriate amount of water, bring to a boil over heat, then add lean pork and cook together until 60% cooked.
3
Cut into strips and marinate
Remove the meat, let it cool, then cut into 5cm long thick strips. Mix the meat strips evenly with soy sauce, ginger, scallion, cooking wine, and Sichuan peppercorns, marinate for about 1 hour, then drain off excess water.
4
Deep fry
Place a wok over heat, heat the oil, add the meat strips and fry until cooked and golden, then remove and drain off excess oil.
5
Stir fry and dry roast
Lightly fry the remaining 50g hawthorn, then add the dried meat to the wok, stir fry repeatedly, and dry roast over low heat.
6
Season and serve
Add sesame oil, MSG, and white sugar, mix well, then remove from heat, plate and serve.
