Braised & deep fried pork slices in wine sauce
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Braised & deep fried pork slices in wine sauce
  Fried    Pork    Wine    Sauces  
Last updated 6/12/2012 12:44:34 AM. Recipe ID 4064. Report a problem with this recipe.
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      Title: Braised & deep fried pork slices in wine sauce
 Categories: Pork, Meats
      Yield: 4 Servings
 
      1 ts Red rice vinegar
      2 tb Medium sherry
    3/4 c  Stock
           Cornstarch paste
  1 1/2 lb Boned pork butt
      3 tb Peanut oil
      3    Cloves garlic, minced
      2    Egg yolks
      1 ts Water
      1 c  Fine plain bread crumbs
      4 c  Oil for deep-frying

MMMMM---------------------------PASTE--------------------------------
      2 tb Cooked rice
    1/2 ts Sugar
      1 ts Dry baker's yeast
      2 tb Dark soy sauce
      2 tb Warm water
      1 ts Wet 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. Serves 4
 




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Recipe ID 4064 (Apr 03, 2005)

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