Stir fried pork slices in wine sauce
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Stir fried pork slices in wine sauce
  Fried    Pork    Wine    Sauces  
Last updated 6/12/2012 1:24:57 AM. Recipe ID 58693. Report a problem with this recipe.
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      Title: Stir fried pork slices in wine sauce
 Categories: Pork
      Yield: 4 Servings
      1 ts Rice wine vinegar
      3    Cloves garlic -- minced
      2 tb Sherry
      2    Egg yolks
    3/4 c  Chicken stock
      1 ts Water
           Cornstarch paste
      1 c  Bread crumbs -- plain
  1 1/2 lb Pork loin -- boneless
      3 tb Peanut oil
      2 tb Cooked rice
      2 tb Soy sauce -- dark
    1/2 ts Sugar
      2 tb Warm water
      1 ts Baker's yeast -- dry
      1 ts Wet bean cheese
  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
  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
  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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Recipe ID 58693 (Apr 03, 2005)

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