Sweet Stuffed Pork
Golden in color with a crisp exterior and tender interior, this famous fried meat dish is sweet and refreshing—rich yet never greasy.
Ingredients
Pork fat (fatty pork)
250g
Red bean paste
200g
Egg whites
4
Lard
1000g (approximately 50g used)
Rose sugar (sugared rose petals)
1g
Sesame oil
25g
Starch
40g
Sugar
100g
Instructions
1
Prepare the fatty pork
Boil the fatty pork for 5 minutes, remove and let cool, then cut into strips 3.3 cm wide and 2 cm thick.
2
Cut and stuff with bean paste
Cut each strip into a pocket (the first cut should be 4/5 deep without cutting through, the second cut should cut through), then spread fine, smooth red bean paste into the pocket.
3
Prepare the batter
Place the eggs in a bowl, add sesame oil and starch, whisk into a batter, then dip the stuffed pork pieces to coat them in the batter.
4
Deep-fry
Heat lard in a wok over medium heat until it reaches 70% hot. Place the battered stuffed pork pieces into the oil one by one to fry. When the pieces turn light yellow, remove and arrange on a plate, sprinkle with sugar, then sprinkle with rose sugar to serve.
