Pork Caul Fat with Red Bean Paste
Red bean paste wrapped in pork caul fat, coated in egg white batter and deep-fried to a crisp, snowy white exterior with a sweet, smooth filling.
Ingredients
Pork caul fat
300 g
Candied dried fruits
5 g
Red bean paste
100 g
Egg whites
4
Candied tangerine peel
5 g
Wet starch
15 g
Citron strips
5 g
Dry starch
50 g
Rose petals
5 g
Cooked pork lard
1500 g (using 150 g)
Sugar
100 g
Candied green and red strips
5 g
Instructions
1
Step 1
Spread out the pork caul fat and pat it clean. Cut it into 3 rectangular pieces, each 20 cm long and 15 cm wide. Lay each piece flat on the cutting board, flatten it with the back of a knife, and remove the tendons. Place the red bean paste along the long edges on both sides, then fold the edges toward the middle and press flat to form net fat paste blanks.
2
Step 2
Crack the egg whites into a bowl and beat with chopsticks until foamy. First add the wet starch and mix well, then add the dry starch and whisk together into a smooth egg white batter. Finely chop the candied tangerine peel, citron strips, and rose petals, place them in a bowl, and combine with the sugar.
3
Step 3
Set a wok over high heat, add the cooked pork lard, and heat to about 40% hot. Coat each net fat paste piece evenly with the egg white batter and lower them into the oil one by one. Fry for about 3 minutes, remove from the heat, then continue frying for 2 more minutes. Return the wok to high heat, bring the oil back to 60% hot, and fry for another minute. Remove the pieces, drain off the oil, place on a cutting board, and cut into 3 cm long strips. Arrange the strips neatly on a plate and sprinkle with the candied dried fruits, sugar, and candied green and red strips. Serve immediately.
