Deep-Fried Purple-Crisp Pork

Deep-Fried Purple-Crisp Pork

　　Deep-Fried Purple-Crisp Pork. With a persimmon-red hue, glistening and oily surface, crispy outside and tender inside, rich yet not greasy, it is often called "mini barbecue" and is a traditional famous dish with flavors reminiscent of the Northern Song Dynasty.

　　Dubbed a rival to Peking duck, Deep-Fried Purple-Crisp Pork is made from pork hard fat layer. The meat is soaked, pressed, and skinned, then marinated to flavor with scallions, ginger, star anise, perilla leaves, and seasonings before being steamed. It is then deep-fried for forty to fifty minutes. During frying, the skin is repeatedly brushed with balsamic vinegar until it turns golden-red and becomes crispy. Sliced and plated, it is served with scallion whites, sweet bean sauce, lotus leaf wraps, or thin pancakes. Crispy, fragrant, delicious, rich yet not greasy—reminiscent of Peking duck but even better.

　　Preparation: The main ingredient is the middle section of pork hard rib, cut into two-inch-wide strips. First, char the skin over a flame, then scrape off the burnt parts, leaving about one-third of the original thickness. Wash clean with water, soak in a pot until softened, then marinate evenly with Sichuan peppercorns, salted water, cooking wine, scallions, and ginger. Place in a tray and steam. When about 80% cooked, remove, cool, and coat in oil. After frying, apply a layer of vinegar, then refry. Repeat this process several times until the skin turns persimmon-red, then slice and plate. Serve with scallion pieces and sweet bean sauce, paired with lotus leaf wraps or baked flatbread slices for a unique flavor.