There are dishes that may not be the most refined or the most culinary correct, but they produce an explosion of pleasure that remains forever etched in your memory.
Chi Nanit's hip hop pig is one of them.
This restaurant in Barcelona has a very personal version of the classic Chinese sweet and sour pork, so different from the usual that it has even been renamed.
What in other restaurants is cloying fry floating in phosphorescent sauce, there is a very tender sirloin covered in a crispy batter with a fresh churro flavor, and then bathed in a sweet and vinegary sauce that makes each and every taste of the taste buds horny. taste buds of your mouth.
If you want to know how they do it, you just have to hit play in the video above.
CHI NANIT'S HIP HOP PIG
Ingredients
For 1 serving accompanied by white rice
80 g of pork tenderloin
Salt
Sunflower oil
Breaded
150 g of flour
40 g of starch or potato starch (failing that, cornstarch)
8 g of impeller (Royal type yeast)
Between 200 and 250 ml of water
1 teaspoon of sunflower oil
sauce
50g sugar
3 tablespoons black rice vinegar
1 tablespoon white wine vinegar
1 tablespoon soy sauce
1 teaspoon of water
1 teaspoon Chinese plum sauce
1 teaspoon of starch or potato starch (failing that, cornstarch)
Preparation
Mix the batter ingredients in a bowl.
The amount of water will depend on the flour: it must have body but not be like a paste (see video).
Leave the dough in the fridge for a whole day.
Cut the sirloin into strips, salt it and let it rest for half an hour.
Pass the sirloin strips through the dough and fry them in very hot abundant oil.
Put a wok on the fire and pour the sauce ingredients over it.
When it boils, add the battered pork, give it a few turns so that it is soaked in the sauce and remove it to a plate.
Serve immediately.
