Hawthorn Meat Chunks 山楂肉段 （shān zhā ròu duàn）Hawthorn Meat Chunks, a dish full of appetizing flavors. Its outer coating of golden flour envelops tender and juicy meat, perfectly complemented by the tanginess of hawthorn, creating a mouthwatering sensation. This dish not only offers a unique texture but also showcases vibrant colors, with a delightful combination of red and yellow. When savoring this dish, the sweet and sour taste spreads in the mouth, evoking the essence of autumn and the pleasure of harvest. It arouses one’s appetite and allows them to relish both the delicacy and the beauty of life.
Comprehensive rating:
| PREP TIME | COOK TIME | VARIETY | MOUTHFEEL | LEVEL |
| 30 min | 30 min | 7 | Sweet、 Tangy | Moderate |
Ingredients for Hawthorn Meat Chunks：
| Pork fillet | 500g |
| Hawthorn Canned | 500g |
| Salt | 3g |
| Cooking wine | 3g |
| Starch | 10g |
| Edible oil | 5g |
| Water starch | 3g |
Steps:
1.Prepare a piece of pork fillet and cut it into chunks. Rinse the cut pork chunks thoroughly with water, ensuring to remove any impurities or bloodstains from the surface. You can gently rinse the pork chunks under running cold water and use your fingers to rub and clean them. Once cleaned, place the pork chunks in a bowl and set aside.
2.In the bowl with the pork chunks, add a tablespoon of salt and a small amount of cooking wine. The salt will provide seasoning for the pork, while the cooking wine helps remove any unwanted odors and adds flavor, making the pork more tender and delicious. After pouring in the salt and cooking wine, use your hands to mix and toss the pork chunks, ensuring that the salt and cooking wine are evenly coated on the surface of the pork. This allows the seasonings to penetrate the pork fully, enhancing its taste and texture. Let it marinate for five minutes, allowing the pork chunks to absorb the flavors without becoming overly salty. During this process, you can gently massage the pork chunks to help the seasonings penetrate and marinate better.
3.Additionally, prepare another bowl and add an appropriate amount of cornstarch to it. Then, pour enough water into the bowl to fully cover the cornstarch. Allow the cornstarch to soak in the water for about two minutes. Afterward, pour out the soaked water, which will help remove some impurities from the cornstarch, resulting in a purer consistency. Into the cornstarch, add a suitable amount of cooking oil and a little bit of water. Use your hand to mix and blend the oil and water evenly into the cornstarch. Just a few gentle stirs are sufficient; there is no need to overmix. By adding edible oil and water, the cornstarch becomes slightly sticky and soft, thanks to the action of the oil and water.
4.Pour the marinated pork into the mixed cornstarch and use your hands to mix and coat the pork chunks evenly with the starch. This will help the pork absorb the starch and form a thin outer coating. Through this mixing process, the starch will come into full contact and bond with the pork chunks, creating a uniform layer. This coating will make the pork more tender and juicy, and it will also lock in the moisture of the meat during cooking, preventing it from becoming overly dry. Once you have thoroughly mixed the pork chunks with the cornstarch, let it sit for a few minutes to allow the starch to penetrate the meat and enhance the texture. This step is also known as “cornstarch slurry,” and it adds texture and crispiness to the pork. Now, we have successfully combined the starch with the marinated pork chunks. This treated pork will not only be more delicious but also maintain its tenderness and texture during cooking.
5.Purchase a can of hawthorn canned from the supermarket. These canned hawthorns typically contain hawthorn fruit pulp and juice. After opening the can, pour the hawthorn fruit pulp and juice into two different bowls. Make sure to completely drain the juice for separate processing. In the bowl with the hawthorn juice, add a small amount of salt. Salt enhances the flavor of the juice and brings out the sweet and sour taste of the hawthorn. Be cautious and add only a moderate amount of salt to avoid making it too salty.
6.Pour an appropriate amount of oil into a pan and heat it over medium heat until the oil reaches about 70% hot. When the oil temperature is suitable, start adding the coated pork chunks one by one into the pan, ensuring not to overcrowd them. This ensures that each piece of pork gets heated evenly and becomes golden brown more easily. While frying the pork chunks, gently flip them with a spatula to ensure that all sides are fully fried. The frying time takes approximately a few minutes or until the pork chunks turn golden brown and crispy. Once the pork chunks are fried to a golden color, remove them from the pan, drain excess oil, and transfer them to a serving plate.
7.Preheat another pan and pour the prepared hawthorn juice into it. Heat the juice until it boils. Once the juice is boiling, add a small amount of water starch and stir well until the sauce thickens. Next, add the prepared hawthorn fruit pulp and fried pork chunks to the pan. Quickly stir-fry them together, ensuring they are evenly coated with the rich hawthorn sauce. This will allow the pork chunks and hawthorn fruit to fully blend, enhancing the texture and flavor. While stir-frying, you can drizzle a little edible oil from the edge of the pan. This will enhance the aroma and color of the dish, making it vibrant and appetizing. Continue stir-frying to ensure all ingredients are well mixed and prevent them from sticking together.
8.Once the ingredients are evenly stir-fried, and the pork chunks are infused with the sweet and sour sauce, you can remove the dish from the pan and plate it. Prepare a beautiful serving plate or dish and gently transfer the stir-fried hawthorn pork onto it. Ensure an organized arrangement and try to maintain the visual appeal of the dish. Now, this delicious and visually appealing stir-fried hawthorn pork dish is ready! Serve it on the table and enjoy it with your family or friends.
Tips:
1.Choose pork chunks with a tender texture and cut them into evenly sized pieces to ensure consistent cooking time and texture.
2.Before frying the pork chunks, make sure the oil temperature reaches about 70% hot. This will allow the pork to fry to a golden brown color while maintaining a crispy texture. Avoid over-frying to prevent the pork from becoming too dry or excessively fried.
Hawthorn pork chunks is a delightful dish filled with sweet and sour flavors. Its vibrant red color and tender meat combine the tanginess of hawthorn with the savory aroma of pork, making it incredibly appetizing. This dish transports one to an orchard in autumn, where the interplay of hawthorn’s sourness and the richness of the meat creates a refreshing and pleasant ambiance. When served, this dish fills the air with a tantalizing aroma, evoking the essence of autumn and the joy of harvest.