Pork Slices with Crispy Rice Crust
Distinctive presentation with a rich sweet-and-sour fragrance, smooth and tender pork slices, and crispy rice crust.
Ingredients
Pork tenderloin (remove all white tendons, slice thinly crosswise, mix with salt, white pepper, cooking wine, MSG, and coat with egg white and bean starch slurry)
300 g
Rice crust (broken into 5cm square or round pieces)
100 g
Magnolia lotus slices
50 g
Rehydrated dried shiitake mushrooms (stems removed, sliced)
50 g
Pea shoots
50 g
Scallions (cut into sections)
100 g
Ginger (sliced)
5 g
Garlic (sliced)
10 g
Pickled chili peppers (seeds removed, cut diagonally)
10 g
Soy sauce (for slurry)
10 g
White pepper (for marinating and slurry)
2 g
Cooking wine (for marinating and slurry)
20 g
MSG (for marinating and slurry)
1 g
White sugar
25 g
Vinegar
15 g
Salt (for marinating and slurry)
3 g
Egg white
25 g
Bean starch (for egg white starch paste and water starch)
30 g
Vegetable oil (for frying rice crust)
250 g
Lard (for stir-frying)
100 g
Stock (for slurry)
50 g
Instructions
1
Step 1
Remove all white tendons from the pork tenderloin, slice thinly crosswise, and mix well with salt, white pepper, cooking wine, and MSG; coat with an egg white and bean starch slurry. Remove stems from the shiitake mushrooms and slice them; slice the magnolia lotus. Cut scallions into sections, slice ginger and garlic, remove seeds from pickled chili peppers and cut diagonally. Break the rice crust into 5cm square (or round) pieces.
2
Step 2
Combine soy sauce, white pepper, cooking wine, MSG, white sugar, vinegar, salt, water bean starch, and stock to make a slurry.
3
Step 3
Heat a wok over a flame, add lard and heat to about 180°C. Add the pork slices, stir-fry to separate and cook through, then drain through a strainer. Leave a small amount of oil in the wok, add shiitake mushrooms, magnolia lotus, pickled chili, ginger, garlic, and scallions, stir-fry briefly, add the pork slices and stir to combine, pour in the slurry, add pea shoots, let it thicken briefly, then transfer to a bowl.
4
Step 4
Add the rice crust to boiling vegetable oil, fry until golden and floating, remove immediately, place in a serving dish, and pour a small amount of hot oil over it. Serve the rice crust and the stir-fried pork slices together at the table, and quickly pour the pork slices over the rice crust while the oil is still hot.
