Pork Stuffed with Red Bean Paste in Caramelized Sugar

Name: Pork Stuffed with Red Bean Paste in Caramelized Sugar
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 350 g pork belly slab (skinned, butterflied into two layers); 250 g red bean paste (pre-cooked); 2 eggs (yolks removed, whites only); 500 g vegetable oil (about 60 g actually used); 120 g flour; dried ginger powder, to taste; 260 g sugar

A golden, crispy Beijing-style dish featuring pork stuffed with red bean paste, battered and deep-fried, then coated in pulled sugar syrup.

45 min

Easy

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Pork Stuffed with Red Bean Paste in Caramelized Sugar

Ingredients

pork belly slab (skinned, butterflied into two layers) 350 g

red bean paste (pre-cooked) 250 g

eggs (yolks removed, whites only) 2

vegetable oil (about 60 g actually used) 500 g

flour 120 g

dried ginger powder to taste

sugar 260 g

Instructions

Prepare the stuffed meat

Remove the thin outer skin from the pork belly and butterfly it open into two flat layers. Spread the pre-cooked red bean paste evenly over one layer, then cover it with the second layer and cut into rib-sized pieces.

Prepare the batter

Dust the cut pieces with flour. Beat the egg whites until foamy, then fold in the dry flour.

Coat the pieces

Dip and coat each pork belly piece thoroughly with the egg-white foam mixture and set aside.

Deep fry

Pour the vegetable oil into a wok and heat until hot. Fry the coated pork pieces until golden brown.

Sugar pulling

In the wok, stir a little oil with the sugar and cook until it caramelizes into fine strands. Add the fried pork pieces and toss quickly until the caramelized sugar coats each piece evenly. Serve immediately.