Honey Glazed Pork Calabash
A Zhejiang dish: pork leaf fat is shaped into a gourd, deep-fried, then evenly coated with honey and sprinkled with green and red candied shreds.
Ingredients
Pork fatback (cut into strips, coated in dry starch, rolled into round strips)
300 g
Honey (simmered until dark)
~200 g
Green shreds
15 g
Red shreds
15 g
Eggs (cracked into the batter)
2
Flour (mixed with warm water to form dough)
to taste
Dry starch
to taste
Peanut oil (for frying)
to taste
White sugar (sprinkled on surface)
to taste
Instructions
1
Step 1
Cut the pork fatback into strips, coat in dry starch, and roll into round strips.
2
Step 2
Mix the flour with warm water to form a dough, scald briefly with boiling water, pour out the water, and stir into a cohesive ball.
3
Step 3
Scald with boiling water again and pour out, repeat this process 3 times, then crack in the eggs and mix into a batter.
4
Step 4
Dip the fatback strips evenly in the egg batter, fry in peanut oil, and remove when they take on a calabash shape.
5
Step 5
Simmer the honey until it darkens, add the calabash pieces, coat evenly with honey, arrange on a plate, sprinkle with white sugar and green and red shreds, and serve.
