Crispy Grilled Meat
Egg Dumplings

An extraordinary dumpling filling featuring diamond-cut pork belly fried to aromatic perfection, combined with coarse lard-fried egg paste, barbecue spices, and fresh herbs.

Ingredients

• 400 g pork belly
• 3 eggs
• 2 tbsp lard
• 1 onion
• 3 cloves garlic
• 2 green peppers
• 1 tbsp Shaoxing wine
• 2 tbsp barbecue spice blend
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 0.5 tsp black pepper
• 3 stalks scallions
• 1 pack dumpling wrappers

Instructions

1. 1Diamond-cut the pork belly

   

   Remove the skin from the pork belly. Use a diamond-cutting technique by slicing the meat at a 45-degree angle, cutting about two-thirds of the way through. Flip the meat and repeat the same cutting pattern on the other side to ensure the fat renders smoothly and the meat chars evenly.

   Tip: Focus on the depth of the cuts to ensure proper rendering without separating the meat pieces entirely.
2. 2Render the pork fat

   

   Place the scored pork belly into a dry pan without any oil or water. Fry over medium heat to begin rendering the natural fat from the meat.

   Tip: Keep the heat controlled so the fat renders gradually without burning the meat surface.
3. 3Drain excess fat

   

   As the pork fat renders, use a spoon or tilt the pan to pour out excess liquid fat into a small bowl. Continue frying until the pork reaches a golden-brown, aromatic state where the fatty parts are not greasy and the lean parts remain tender.

   Tip: Removing excess fat helps achieve a cleaner, more fragrant finish for the filling.
4. 4Season and deglaze

   

   Add onions, garlic, and green peppers to the pan with the browned pork. Sprinkle the mixture with a barbecue spice blend, then add a splash of Shaoxing wine to deglaze the pan and incorporate the flavors.

   Tip: The deglazing step captures all the flavorful browned bits from the bottom of the pan.
5. 5Fry the eggs

   

   Heat lard in a wok until shimmering. Crack the eggs into the hot lard and fry until the edges turn golden brown and crispy.

   Tip: Using lard instead of oil adds a deeper, traditional flavor to the eggs.
6. 6Prepare the egg paste

   

   After frying the eggs, transfer them to a mortar. Use a pestle to crush the fried eggs into a coarse, textured paste. Mix this egg paste with the grilled pork, additional green peppers, onions, oyster sauce, sesame oil, black pepper, barbecue seasoning, and fresh scallions to complete the dumpling filling.

   Tip: Ensure the egg is crushed only to a coarse consistency to maintain a good texture in the final dumpling.

Storage & Reheating

Burn It Off

Frequently Asked Questions