Sichuan Golden Pork (E'Huang Rou)
A classic Sichuan dish featuring golden, Buddha's hand-shaped pork pieces that are crispy on the outside, tender on the inside, and coated in a rich, fragrant sauce.
Story
Sichuan Golden Pork, or E'Huang Rou, is a traditional culinary masterpiece celebrated for its striking visual resemblance to Buddha's hand. This beloved regional delicacy offers an irresistible textural contrast, featuring a perfectly crispy golden exterior that gives way to remarkably tender, juicy meat, all enveloped in a deeply savory and aromatic sauce.
Ingredients
pork (minced finely)
250g
eggs (beaten and made into egg skin)
4 pieces
water chestnuts (washed, peeled, minced finely)
75g
salt
3g
pepper powder
2g
MSG
1g
egg and bean starch (for mixing filling and spreading on egg skin)
35g
scallions (cut into chopped scallions)
10g
ginger (minced)
10g
oil (for frying)
500g
pickled chili (shredded and stir-fried)
10g
soy sauce
15g
vinegar
10g
sugar
20g
Instructions
1
Make the Filling
Wash and peel the water chestnuts, and finely mince them separately from the pork. Place in a bowl, add salt, ground pepper, MSG, egg and starch mixture, chopped scallions, and minced ginger, and mix well to form the filling.
2
Wrap, Roll, and Shape
Whisk the eggs, pour into a well-heated pan to make thin egg skins. Lay the egg skin flat on a cutting board, spread with an egg white and starch mixture, and place the filling in the center. Roll the egg skin into a rectangular shape about 5 cm wide and 0.7 cm thick, then use a knife to cut into a "Buddha's hand" shape.
3
Deep-Fry
Place a wok over high heat, add oil and heat until hot (about 150°C). Add the Buddha's hand rolls into the wok and deep-fry until cooked through and golden yellow, then remove and plate.
4
Cook the Sauce
Add oil and heat until hot, stir-fry the shredded pickled chilies until cooked, then add soy sauce, vinegar, and sugar to cook into a fish-flavored sauce. Drizzle over the Buddha's hand rolls and serve.
