Braised and Deep Fried Pork Slices in Wine Sauce
Recipe
- Title:
- Braised and Deep Fried Pork Slices in Wine Sauce
- Categories:
- Chinese, Meats
- Yield:
- 4 servings
Ingredients
- 1 ts Red rice vinegar
- 3
- Cloves garlic, minced
- 2 tb Medium sherry
- 2
- Egg yolks
- 3/4 c Stock
- 1 ts Water
- Cornstarch paste
- 1 c Fine plain bread crumbs
- 1 1/2 lb Boned pork butt
- 4 c Oil for deep-frying
- 3 tb Peanut oil
Ingredients
PASTE
- 2 tb Cooked rice
- 2 tb Dark soy sauce
- 1/2 ts Sugar
- 2 tb Warm water
- 1 ts Dry baker's yeast
- 1 ts Wet bean cheese (opt)
Directions
- Prepare Paste: Use mortar and pestle to pulverize cooked rice.
- Combine with sugar, yeast, soy and warm water.
- Let stand in warm place for 30 minutes to activate yeast.
- Authentic wine lees paste is not available in the U.S.
- to our knowledge, this is the best substitute we have found.
- You can add wet bean cheese for a sharper flavor.
Directions
- Braise Pork: Slice pork butt across the grain into strips, 1" by 3" by 1/2" thick.
- Heat peanut oil in wok until it begins to smoke.
- Add some of pork to hot oil; stir-fry pieces until they lose their pinkness; repeat in batches until all pork is browned.
- Next, add garlic to wok; stir briefly.
- Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add pork slices.
- Reduce heat, cover, and simmer for 30 minutes.
Directions
- Remove pork, without sauce, to large platter.
- Cool pork.
- Cooling is essential so that it will deep-fry properly.
- Reserve sauce in small pan.
- You can hold pork for several hours, if you wish to braise it in advance.
Directions
- Deep-fry Pork: Heat deep-frying oil in wok.
- While oil is heating, beat egg yolks with water; set out bread crumbs on platter.
- Dip pork pieces in egg mixture, then bread crumbs, to thoroughly cover.
Directions
- When oil is at deep-frying temperature, 375 degrees, slip in a slice of pork as a test: pork should lightly brown in about 1 minute.
- Place 6 pork slices on Chinese strainer, and lower into oil, strainer and all.
- Check in 2 minutes (browning should take slightly longer than test because strainer cools the oil).
- If you prefer to fry in larger batches, use more oil.
- Remove fried pork to warm platter, uncovered.
Directions
- Finish: Reheat sauce, and pour over pork just before serving.
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