Prunus Pork
Be careful with pork belly as it cooks easily and can burn. Also, the key to finishing Chinese cuisine is to add aromatic oil at the end and cook over high heat to bring out the aroma
How to make it
1
Wrap the halved prunes in the pork belly
2
After wrapping the prunes in the dough and rolling them up, coat (1) in potato starch, beaten egg, and then potato starch again to coat
3
[2] Deep fry in oil heated to 170°C until golden brown
4
Bring (A) to a boil in a frying pan. Add the fried pork and mix well
5
Once the sauce has thickened and coated the meat well, add 1 teaspoon of fragrant oil and finish cooking over high heat. Arrange on a plate with thinly sliced lemon and it's done
Ingredients for 2 people
-
- prune
- 50g
-
- Pork belly
- 200g
-
- potato starch
- 2 tbsp
-
- egg
- 1 piece
-
- Fried oil
- Appropriate amount
-
[A]
- sugar
- 4 tbsp
-
- ketchup
- 3 tablespoons
-
- Black vinegar
- 2 tbsp
-
- vinegar
- 1 tablespoon
-
- water
- 1 tablespoon
-
- soy sauce
- 1 tsp
-
- Perfume
- 1 tsp
-
- lemon
- Appropriate amount
[PR]
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