PAN-FRIED PORK, GOLDEN DRIED SCALLOP

From the Feature: 

Chef Chan ah Kin
The Ritz-Carlton, Shenzhen

Pan-fried pork, golden dried scallop
Chef Chan ah Kin gives us a deliciously meaty dish composed of chopped pork belly, mixed with fresh ginger and flavored with soy and oyster sauces, which then is fried atop thin slices of lotus root and served with slivers of golden dry scallop.
Serves 4
Ingredients
  • 3 dried scallops
  • 2 dried shittake mushrooms
  • 1 small lotus root
  • 8 3/4 ounces (250 grams) pork belly
  • 1 tablespoon fresh ginger
  • salt and pepper
  • 1 teaspoon light soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon chicken powder
  • vegetable oil for frying
  • 3/4 cup (200 ml) chicken stock
  • 1 tablespoon cornstarch


Cooking Instructions
Soak the dried scallops and Shiitake mushrooms in water overnight (separately) to rehydrate them. Peel the lotus root and then slice in 1/8 inch disks. Hold  n water so they do not discolor. Finely chop the pork belly, fresh ginger and Shiitake mushrooms and then combine in a bowl. Season with salt, pepper, soy sauce, oyster sauce, sugar, sesame oil and chicken powder. Mix well. Using a 1/4 cup of the pork mixture at a time, form into a ball and then press the meat mixture onto a lotus root round. Continue until the pork mixture is used up. Heat a non-stick saucepan to medium high with some vegetable oil. Add the pork and lotus root patties, pork-side down first and cook until lightly golden. Flip and continue to cook until lightly golden on lotus root side. Remove from pan. Mix eggs well to form an egg wash. Dip the patties into the egg wash, then put back into the pan. Add chicken stock and the same amounts again of salt, pepper, soy sauce, oyster sauce, sugar, sesame oil and chicken powder and cook on medium heat until the patties are completely cooked and the stock has reduced slightly (4 to 5 minutes). Remove the patties from the pan and hold on a warm plate. Mix the cornstarch with 1 tablespoon of water and mix into the stock. Simmer for 2 to 3 minutes until thickened. Julienne the rehydrated scallops. To serve, ladle the sauce over the pork and top with the scallops.