Sandwiched Sweet Pork

Sandwiched Sweet Pork

　　　Sandwiched Sweet Pork enjoys great renown in Xiangfan. This dish primarily uses pork fat and mung bean paste as its main ingredients. The filling is wrapped in meat, then deep-fried, making it a popular sweet fried dish at banquets. Its preparation emphasizes ingredient selection, knife skills, and heat control. The finished dish has a golden color, a rich filling, a crispy exterior and tender interior, is fatty yet not greasy, and tastes sweet and refreshing.

　　Characteristics:

　　Sweet, fragrant, soft, and rich without being greasy.

　　Ingredients:

　　500g pork fat, 75g mung bean paste, 25g rose petals, 100g glutinous rice, 50g brown sugar, 50g lard, 25g white sugar.

　　Preparation Process:

　　Scrape and wash the pork clean, boil it in a pot until just cooked, then remove and let cool. Slice the pork into pieces approximately 8cm long, 4.5cm wide, and 0.7cm thick (16 slices). Make a lengthwise cut in the center of each slice to create two thin connected pieces. Heat brown sugar in a pan until melted, add the mung bean paste and lard, stir well, then mix in the rose petals. Stuff the filling into the slit of each pork slice, press flat, and arrange them in a circular pattern in a steaming bowl. Rinse the glutinous rice, soak it in water for half an hour, wrap it in a clean cloth, and steam for 20 minutes. Remove, rinse once with water, then steam again until soft. Remove, mix with brown sugar and lard, and place it on top of the arranged pork slices in the steaming bowl. Steam until soft (about 2 hours), then invert onto a plate and sprinkle with white sugar before serving.