Pan-Fried Pork with Shrimp-Topped Rice Crisps

Name: Pan-Fried Pork with Shrimp-Topped Rice Crisps
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 (about 400 g) skin-on pork belly ribs; 50 g glutinous rice crisps (cut into 12 diamond-shaped pieces); 50 g shrimp meat (minced into paste); 10 g minced cooked ham; 2 g minced leafy greens; 2 g black sesame seeds; 1 egg (use yolk only); 250 g yellow chives (cut into about 3 cm segments); 3 g dry starch; 5 g wet starch; 1.5 g MSG (originally written as 1 1/2 g); 10 g soy sauce; 5 g refined white sugar; 4 g fine salt; 6 g Shaoxing wine; 1 g fragrant vinegar; 500 g (about 75 g consumed) rendered pork lard (for frying); 200 g clear meat broth

A traditional Jiangsu dish featuring pork belly that is boiled, battered, and fried until golden, served with shrimp and crispy rice.

45 min

Easy

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Pan-Fried Pork with Shrimp-Topped Rice Crisps

Ingredients

skin-on pork belly ribs 1 (about 400 g)

glutinous rice crisps (cut into 12 diamond-shaped pieces) 50 g

shrimp meat (minced into paste) 50 g

minced cooked ham 10 g

minced leafy greens 2 g

black sesame seeds 2 g

egg (use yolk only) 1

yellow chives (cut into about 3 cm segments) 250 g

dry starch 3 g

wet starch 5 g

MSG (originally written as 1 1/2 g) 1.5 g

soy sauce 10 g

refined white sugar 5 g

fine salt 4 g

Shaoxing wine 6 g

fragrant vinegar 1 g

rendered pork lard (for frying) 500 g (about 75 g consumed)

clear meat broth 200 g

Instructions

Boil the pork

Wash the pork belly, place it in a pot of boiling water, and cook until about 90% done. Remove it from the pot and, while still hot, peel off the skin. Place the meat on a plate. Put the egg yolk in a bowl, add 1 g of dry starch, and stir until well combined. Brush this mixture evenly over the back (skinless side) of the meat in preparation for frying.

Make the shrimp rice crisps

Cut the glutinous rice crisps into 12 diamond-shaped pieces. Place the minced shrimp in a bowl and season with dry starch, egg white, MSG, fine salt, and Shaoxing wine. Arrange the seasoned shrimp mixture along the four edges of each rice crisp piece. Then decorate the tops with small dots of minced cooked ham, minced leafy greens, and black sesame seeds respectively.

Stir-fry the chives for the base

Cut the yellow chives into about 3 cm long segments. Heat a wok over high heat, add 15 g of rendered pork lard, and heat until hot. Add the chives and stir-fry briefly, then add 5 g of soy sauce and 1 g of refined white sugar. Stir-fry until just cooked through, remove from the wok, and pile onto the center of a serving plate as a base.

Fry the rice crisps

Return the wok to the heat and pour in the remaining rendered pork lard. Heat the oil until it reaches about 80% of smoking temperature. Carefully add the shrimp-topped rice crisps and deep-fry until crisp and golden. Remove with a slotted spoon and arrange them at the two ends of the serving plate, around the chive base.