Double-Roasted Pork

Double-Roasted Pork

　　Double-Roasted Pork

　　Ingredients: 2.5 kg bone-in pork ribs, 50 g egg whites, 50 g scallion whites, 50 g shredded radish, 20

　　0 g wet starch, 10 g Sichuan peppercorn salt, 25 g sweet bean paste.

　　Preparation Process

　　(1) Skewer the meat with an iron prong, scorch the skin over high heat until charred, then immerse it in 80°C hot water to loosen and scrape off the charred skin. Afterward, boil it in hot water until 80% cooked, remove, and coat with an egg white paste (made by mixing egg whites and an appropriate amount of starch). Place it in a 200°C oven and roast until red, then flip and roast for another 30 minutes before removing. Scrape off the charred skin.

　　(2) Cut the roasted lean meat, fat, and skin into 6 cm long and 12 cm wide pieces. Chop the ribs into 6 cm sections, and arrange them separately on a plate.

　　(3) Serve the scallion whites, Sichuan peppercorn salt, shredded radish, and sweet bean paste in small dishes, accompanied by the roasted meat. Serve with spring pancakes or lotus leaf wraps for rolling.