Red Fermented Rice Pork
Crispy slices of pork tenderloin marinated in red lees (hongzao) paste, coated in flour, and deep-fried to golden perfection.
Ingredients
Pork tenderloin (washed, cut into 0.5 cm thick slices)
300 g
Garlic sprouts (shredded)
1/2
Red fermented rice marinade
3 1/2 tbsp
Egg (beaten)
1 tsp
Sweet potato starch
2 tbsp
Salad oil
5 cup
Instructions
1
Step 1
Wash the pork tenderloin and cut into 0.5 cm thick slices. Mix evenly with the red fermented rice marinade and marinate for 2 days to let the flavors develop.
2
Step 2
Remove the pork tenderloin, wash and pat dry, then coat in sequence with the beaten egg and sweet potato starch.
3
Step 3
Heat oil in a wok to 170°C. Add the meat slices and deep-fry over medium heat for 8 minutes until the outside is crispy. Remove and drain the oil, slice and arrange on a plate, and top with the shredded garlic sprouts to finish.
