Walnut-shaped Pork in Milky Broth (Naitang Hetao Rou)
A classic Shandong dish, pork loin is cut into walnut-sized pieces, battered and fried, then simmered in a creamy broth, yielding a tender texture and milky white soup with rich flavor.
Ingredients
10 items- pork loin 300g
- egg whites 2
- cornstarch 50g
- all-purpose flour 20g
- creamy broth 500ml
- Shaoxing wine 1 tbsp
- salt 1 tsp
- ginger 3 slices
- scallions 2 sections
- oil as needed
Nutrition
Steps （6 steps）
Cut pork loin into 2-3 cm cubes, lightly pound with the back of a knife, then marinate with cooking wine, a pinch of salt, and ginger slices for 10 minutes.
In a bowl, whisk 2 egg whites with 50g cornstarch and 20g flour until a thick, smooth batter forms, let rest for 5 minutes.
Heat oil in a wok over medium heat to 160°C (350°F). Coat each pork piece in batter, deep-fry over medium-low heat for 3-4 minutes until pale golden and crisp, then drain.
In another pot, sauté scallion and ginger in a little oil, then add 500ml creamy broth, bring to a boil and reduce to a simmer, skimming off any foam.
Add the fried pork to the broth, simmer for 5 minutes, season with 1 tsp salt and a pinch of MSG if desired. Thicken with a cornstarch slurry until the sauce lightly coats the back of a spoon.
Transfer the pork and broth to a serving bowl, garnish with chopped scallions, and serve hot.
Tips
Fry at a moderate temperature to avoid burning; creamy broth can be easily made by mixing chicken stock with a little milk.
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