Chongqing Crispy Potato Sandwich

One of the best things I ate during my trip to China. Perfect to end off a night of heavy drinking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the pork shoulder into think strips and place into a bowl along with salt, shaoxing wine, sichuan peppercorns, oyster sauce, and white pepper. Let it marinate for 30 minutes to overnight.

Step 2

In a separate bowl, make a batter using egg, salt, potato starch, and water. The consistency should be slightly thinner than a pancake batter. Add more water if necessary.

Step 3

Take the marinated pork and dip them into the batter and fry in oil heated to 160 C (320 F) until lightly colored and cooked throughout, about 3-5 minutes. Let rest for 10 minutes, then fry again at 200 C (400 F) oil for 1-2 minutes until golden and crispy.

Step 4

Dice the daikon and red beet and add to a bowl.

Step 5

In a small pot over medium high heat, add the rice vinegar, water, sugar, mirin, and salt. Mix well and bring the mixture to a boil then remove from heat.

Step 6

Pour the hot mixture over the daikon and beets. Let it sit for at least 20 minutes.

Step 7

Peel the potatoes and grate them.

Step 8

Add the grated potatoes to a bowl of cold water to rinse off the excess starch.

Step 9

Remove the potatoes from the water and place on a clean tea towel and squeeze out the excess water.

Step 10

Place the potatoes into a separate bowl and toss in the cornstarch and salt. Mix well to combine.

Step 11

Shape the potatoes into squares and place in the freezer to set, around 15-20 minutes.

Step 12

In a pan over medium-low heat, add a healthy glug of oil and add the hash brown. Fry until golden brown and crispy on both sides.

Step 13

Mix together chili crisp and mayo

Step 14

Butterfly the hash brown. Spread some of the chili crispy mayo and place a few pieces of crispy pork on top of 1 side of the hash brown. Add as many pickled daikon as you desire and top off with the other half of the hash brown. Enjoy!