Ingredients
150 g pork belly (about 5 oz), 2 eggs, and some meat broth as needed.
Seasonings
15 g white sugar, 10 g vinegar, 3 g soy sauce, 1 g each salt, Sichuan peppercorn salt, and sesame oil, 6 g cooking wine, 5 g glutinous rice flour, 2.5 g cornstarch, 2 g each MSG, minced scallion, and minced ginger, 500 g peanut oil (about 40 g will be used), a little all-purpose flour.
Instructions
1. Cut the pork belly into 0.7 cm (about 1/4 inch) thick slices; crack the eggs into a bowl, add salt, MSG, cooking wine, all-purpose flour, and glutinous rice flour, and stir into a smooth batter, then add the pork slices and coat evenly with the batter.
2. In a small bowl, combine sugar, vinegar, soy sauce, and dry cornstarch, then stir in the meat broth to create a sauce mixture.
3. Heat a wok over high heat and add peanut oil. When the oil reaches about 60% hot (350°F/175°C), add the meat slices and deep-fry until they turn light golden and float to the surface. Remove with a slotted spoon and drain on paper towels.
4. Place a wok over high heat, add a small amount of oil, and briefly fry the minced scallions and ginger. Add the fried pork slices, pour in the remaining cooking wine, and sprinkle with Sichuan pepper-salt and sesame oil. Stir-fry until well combined to create the "Osmanthus Pork," then transfer to a plate. Return the wok to the heat, add a little oil, pour in the prepared sweet-and-sour sauce, and thicken it into a gravy. Transfer to a small bowl for dipping. This dish is golden in color, with a pleasant sweet-and-sour flavor, and is rich in high-quality protein, fat, carbohydrates, as well as calcium, phosphorus, iron, zinc, and vitamins A, B1, B2, and D.