Pork with Egg Coating (Tuo Sha Rou)

Ingredients

• 1 jin (≈500g) pork belly, skin removed
• 3 whole eggs
• 0.5 wine cup autumn-pressed soy sauce (秋油)
• to taste scallion
• 1 sheet caul fat (網油)
• 4 liang (≈150g) vegetable oil
• 1 tea cup quality rice wine
• 0.5 wine cup light soy sauce (清醬)
• to garnish Chinese chives (韭菜)
• to garnish shiitake mushroom (香蕈)
• to garnish bamboo shoot (筍)

Instructions

1. Remove the skin from the pork and cut it into small pieces. Beat three eggs—using both yolk and white—and mix thoroughly with the chopped pork, then chop everything together again until well combined.
2. Add half a wine cup of autumn-pressed soy sauce (秋油) and minced scallion, stirring until even. Wrap the entire mixture in a sheet of caul fat (網油).
3. Heat four liang of vegetable oil in a wok and pan-fry the wrapped pork on both sides until golden. Remove from the oil, discarding excess oil.
4. Deglaze with one tea cup of quality rice wine and half a wine cup of light soy sauce (清醬). Braise, covered, until the pork absorbs the liquid and is tender throughout.
5. Remove from heat and slice. Arrange on a platter and garnish the top of the meat with Chinese chives (韭菜), diced shiitake mushroom (香蕈), and diced bamboo shoot (筍).