03 December 2015

Deep-fried Crispy Pork Cakes


400 grams (0.88 lb) ground pork
150 grams (0.33 lb) wheat flour
75 grams (5 tbsp) water
5 grams (1 tsp) baking powder
1 gram (1/4 tsp) MSG
2 grams (1/3 tsp) salt
5 grams (1 tsp) pepper powder
200 grams (2/5 cup) cooking oil
50 grams (2 3/4 tbsp) spicy soy sauce
5 grams (1/6 oz) finely cut scallion
5 grams (1/6 oz) chopped ginger
10 grams (2 tsp) cooking wine


1. Add 1 g (1/6 tsp) of the salt, MSG, scallion, ginger and cooking wine to the ground meat and stir well until mixture becomes elastic. Add the pepper powder and mix well. Divide into four cakes and steam until they are done.

2. Use water, flour, baking powder and salt to make paste.

3. Soak the steamed meat cakes in the paste to allow them to be coated evenly with the paste.

4. Heat the oil to 137-170ºC (275-340ºF) and turn to a low fire to allow the oil to maintain this heat. One by one deep-dry the meat cakes until they are golden yellow. Take out and drain off the oil. Cut the cakes into small pieces and place on a plate. Serve with the spicy soy sauce.

Features: Crispy and tender.

Taste: Salty and delicious.