Stuffed Pork Slices with Red Bean Paste
Pork fat is layered with red bean paste, dipped in batter, and deep-fried until golden, forming lantern-shaped parcels with a crisp exterior and tender interior.
Ingredients
Pork fat
250 g
Wet starch
100 g
Red bean paste
400 g
Refined flour
50 g
White sugar
100 g
Sesame oil
50 g
Green and red candied fruit shreds
10 g
Cooked pork lard (about 5 g used)
500 g
Eggs
3
Instructions
1
Step 1
Place the pork fat in boiling water and cook until about 70% done. Remove and let cool, then cut into slices 4 cm long, 2 cm wide, and 3 mm thick, with each pair of slices left connected together so that one is slightly larger and the other slightly smaller. Spread the red bean paste evenly over the larger slice of each pair and cap it with the smaller slice, forming stuffed pork pieces one by one.
2
Step 2
Crack the eggs into a bowl, add the wet starch, refined flour, and sesame oil, and whisk together into a smooth egg batter.
3
Step 3
Place a wok over high heat and add the cooked pork lard, heating until about 70% hot. Dip each stuffed pork piece in the batter and lower it into the oil. Use a ladle to continuously scoop hot oil from the wok and pour it over the floating stuffed pork pieces so that both sides turn a golden brown and take on the shape of little lanterns. Lift them out with a slotted spoon, arrange on a serving plate, sprinkle with the white sugar and the green and red candied fruit shreds, and serve immediately while hot.
