By Patrick Kong
Chongqing Crispy Potato Sandwich
14 steps
Prep:1hCook:30min
One of the best things I ate during my trip to China. Perfect to end off a night of heavy drinking.
Updated at: Wed, 23 Oct 2024 22:57:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
75
High
Glycemic Load
68
High
Nutrition per serving
Calories1234.4 kcal (62%)
Total Fat85.7 g (122%)
Carbs91.5 g (35%)
Sugars15.5 g (17%)
Protein26 g (52%)
Sodium4632.8 mg (232%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Pickled Daikon
Crispy Pork
250gpork shoulder
2 tspsalt
1 tspShaoxing wine
1 tspsichuan peppercorns
ground
1 tspoyster sauce
½ tspwhite pepper
1egg
1 tspsalt
100gsweet potato starch
75gwater
oil for frying
Hash Brown
Chili Crisp Mayo
Instructions
Crispy Pork
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.
pork shoulder250g
salt2 tsp
Shaoxing wine1 tsp
sichuan peppercorns1 tsp
oyster sauce1 tsp
white pepper½ tsp
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.
egg1
salt1 tsp
sweet potato starch100g
water75g
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.
oil for frying
Pickled Daikon
Step 4
Dice the daikon and red beet and add to a bowl.
red beet30g
daikon200g
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.
rice vinegar100g
water30g
mirin30g
sugar15g
salt3g
Step 6
Pour the hot mixture over the daikon and beets. Let it sit for at least 20 minutes.
Hash Brown
Step 7
Peel the potatoes and grate them.
yukon gold potato300g
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.
cornstarch3 Tbsp
salt3g
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.
Chili Crisp Mayo
Step 13
Mix together chili crisp and mayo
mayo¼ cup
chili crisp1 Tbsp
Putting the Sandwich Together
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!
Notes
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Delicious
Crispy