Ingredients
150 g pork fatback, 130 g all-purpose flour, 45 g red fermented rice (hongzao).
Seasonings
500 g (about 1 lb) lard, 65 g (about 1/3 cup) sugar, salt, red food coloring, baking powder, and sesame oil, all to taste.
Instructions
1. Cut the pork fat into rectangular slices 5 cm long and 2 cm wide, then toss them in a marinade made by mixing red fermented rice, sugar, and salt, and let them marinate for one day. Do not marinate for too long or too short—too long makes it overly salty, while too short prevents the flavor from penetrating.
2. Place the flour, red yeast rice powder, and baking powder in a bowl, add water, and mix into a thin batter.
3. Heat 500 g (about 1 lb) of lard to a moderate temperature, dip each slice of pork fat into the thin batter, then immediately place into the hot oil and deep-fry over high heat until crispy. Remove, drizzle with sesame oil, and transfer to a plate. This dish is reddish-yellow in color, savory-sweet and crispy, with each piece shaped like a tangerine segment, hence the name "Tangerine Crispy Pork."