Stuffed Dates with Pork
Pork filling is stuffed into pitted red dates, deep-fried, and glazed with a sweet and sour sauce. The finished dish resembles whole dates, with a sweet and fragrant flavor.
Ingredients
pork (60% lean, 40% fat, minced)
150 g
red dates (soaked until plump, washed, split and pitted)
300 g
egg white
1
soy sauce
to taste
vinegar
to taste
fine salt
to taste
sugar
to taste
dry starch
to taste
cornstarch slurry
to taste
rendered pork lard
to taste
Instructions
1
Step 1
Select pork with 60% lean and 40% fat, mince it finely, place in a bowl, add the egg white and salt, and stir well in one direction until it becomes a cohesive filling.
2
Step 2
Soak the red dates in cold water until they swell and become plump, then wash them, split them open, and remove the pits. Sprinkle the inside of each date with a little dry starch, stuff the pork filling into the cavity, pinch the opening closed, and place the dates face-down on a plate. Evenly coat the surface of the dates with cornstarch slurry.
3
Step 3
Place a wok over medium heat, add the rendered pork lard, and when the oil reaches about 50% hot (medium-hot), add the stuffed dates and fry for about 2 minutes. Once the outer skin tightens and shrinks, remove from the oil and arrange on a serving plate.
4
Step 4
In a separate wok, add a little water along with the sugar, vinegar, and soy sauce, and bring to a boil. Thicken the sauce with cornstarch slurry, pour it evenly over the stuffed dates, and serve.
