Chinese
Chinese - Dongbei Northeastern Cuisine
Su Bao Rou
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g pork loin, sliced into 3mm rounds
- • 1 egg
- • 3 tbsp cornflour
- • 1 tbsp Shaoxing wine
- • 3 tbsp white sugar
- • 2 tbsp white vinegar
- • 500ml vegetable oil for frying
- • 2 spring onions, shredded
- • 3 slices ginger
Preparation Steps
1
Phase 1
Toss the pork with salt and Shaoxing wine; rest 15 minutes.
2
Phase 2
Whisk the egg and cornflour into a thick batter and coat each slice.
3
Phase 3
Fry the coated slices in oil at 170°C until pale golden, about 3 minutes.
4
Phase 4
Raise the heat and fry again until deep golden and crisp; drain.
5
Phase 5
In a clean pan, dissolve the sugar and vinegar into a bubbling syrup with the ginger.
6
Phase 6
Add the pork and spring onion, toss to glaze, and serve immediately.