Purple-Covered Crispy Pork
A classic Fujian cuisine specialty, featuring pork belly that is first braised then fried until crispy and a rich purplish-red in color.
Ingredients
pork belly (trimmed and cleaned)
1500 g
eggs
2
Shaoxing wine
125 g
sugar
975 g
soy sauce
165 g
arrowroot starch (to coat the meat)
a pinch
flour (mixed into a thin batter)
25 g
stock
25 g
Instructions
1
Step 1
Trim and clean the pork belly. Blanch it in a pot of boiling water to draw out the blood, then remove and rub all over with soy sauce.
2
Step 2
Heat a wok over high heat with pork lard. Briefly pass the meat through the hot oil, then drain off the oil. Add the stock, soy sauce, sugar, and Shaoxing wine, and braise the meat over a gentle low heat until tender (about one hour). Remove the meat, coat it with arrowroot starch, and then coat it with a thin batter made from egg and flour.
3
Step 3
Heat another wok over medium heat with pork lard. Fry the meat until it turns crispy and takes on a purple hue, then remove, slice, and arrange on a plate to serve.
