Thin Pork Roll
A Zhejiang dish of pork tenderloin coated in batter, rolled into sticks, and deep-fried in breadcrumbs for a crispy outside and tender inside.
Ingredients
tenderloin (cut horizontally into thin slices about 0.2 cm thick)
300 g
tomato (washed, cut into flower slices for garnish)
150 g
egg (beaten into egg batter)
1
bread crumbs
100 g
cooking oil (for frying)
500 g
salt (added to egg batter)
to taste
cooking wine (added to egg batter)
to taste
wet starch (added to egg batter)
to taste
scallion (added to egg batter)
to taste
ginger (minced, added to egg batter)
to taste
black pepper (sprinkled on top)
to taste
Instructions
1
Step 1
Cut tenderloin horizontally into thin slices about 0.2 cm thick. Beat egg into a bowl, add salt, cooking wine, wet starch, scallion, and ginger, mix into egg batter. Wash tomato and cut into flower slices for garnish.
2
Step 2
Coat tenderloin slices with egg batter, wrap one slice around a chopstick (use two slices if meat is small), roll in bread crumbs, then remove chopstick to form a meat roll. Place pan on heat, wait until moisture evaporates, pour in all cooking oil. When oil reaches about 60% heat, add meat rolls and fry until cooked through and golden brown. Remove, drain oil, arrange neatly on plate, sprinkle with black pepper, and garnish plate edges with tomato slices.
