Yuanbao Pork
Ingredients
9 oz (250g) lean and fat
pork loin with skin
1 tsp. fresh ginger, chopped
5 tsp. soy sauce
1 tsp. scallions, chopped
2 cups (500ml ) vegetable oil; uses about
1/4
1 tsp. rice wine
1 clove of star anise, crushed
1/4 tsp. salt, or to taste
4 eggs, hard-boiled
Directions
- Boil the pork in water to cover until
barely cooked. Remove, drain, and coal
with 1 tsp. soy sauce.
- Heat the oil in a wok over a medium
fire to very hot, 430oF (220oC), add the
pork and deep-fry until small bubbles
appear on the skin. Remove and let cool.
Then cut into slies, 1/8 - inch (4mm)
thick, leaving some skin on each slice.
Stack the slices in a heat proof bowl,
skin side down.
- Sprinkle the star anise and ginger over
the pork. Mix together with the rice wine,
salt, and 3 tsp. of soy sauce, and pour
over the pork. Place the bowl in a steamer
and steam over boiling water until thoroughly
cooked, about one hour.
- While the pork steams, shell the eggs
and soak them in 1 tsp. soy sauce for
10 minutes. Reheat the oil to moderately
hot and deep-fry the eggs until golden
brown. Drain, let cool sightly, and cut
into halves.
- Cover the bowl containing the pork with
a serving dish turned upside down. Invert
the bowl so the pork slides onto the dish
with skin side up. Arrange the eggs around
the pork and serve.
