Sugar drawn meat

1 serving


Cut the pork into thin slices and cut each into

2. 5 cm squares. Make a batter of yolk and starch diluted with a little water. Dip pork slices in batter. Heat enough vegetable oil in a wok or frying pan and gently lower slices of meat into it. Fry until golden, making sure that the slices do not stick together. Remove and allow to drain oil. Pour a little vegetable oil into a separate container so that it only covers the bottom, and pour in sugar sand. Put on medium fire. When the sugar dissolves, wait until the large bubbles in the light yellow syrup are fine in the dark yellow syrup. The syrup's readiness is determined by its "pull. " Remove the container from the heat, place slices of meat in the syrup, add the sesame seed and mix well. Place the meat in caramel on an oiled dish and serve. In a separate piano, supply ice water. They eat pulling, having previously dipped in ice water so as not to burn. The caramel layer hardens at the same time, which nicely contrasts with the middle melting in the mouth.