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Title: Braised and Deep Fried Pork Slices in Wine Sauce
Categories: Chinese Meat
Yield: 4 Servings

1tsRed rice vinegar
2tbMedium sherry
3/4cStock
  Cornstarch paste
1 1/2lbBoned pork butt
3tbPeanut oil
3 Cloves garlic, minced
2 Egg yolks
1tsWater
1cFine plain bread crumbs
4cOil for deep-frying
PASTE
2tbCooked rice
1/2tsSugar
1tsDry baker's yeast
2tbDark soy sauce
2tbWarm water
1tsWet bean cheese (opt)

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.

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.

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.

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.

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.

Finish: Reheat sauce, and pour over pork just before serving.

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