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Braised & Deep Fried Pork Slices In Wine Sauc

Braised & Deep Fried Pork Slices In Wine Sauc is a pork recipe made with Red Rice Vinegar, Sherry, and Stock. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 2 tbsp
• 3/4 cup

Method (preview)

1. 1

   The flavoring of the pork with our version of Fujinese

2. 2

   "wine lees paste" gives it a distinctive and uniquely delicious flavor.

3. 3

   Heat peanut oil in wok until it begins to smoke.

4. 4

   Add some of pork to hot oil; stir-fry pieces until they lose their pink- ness; repeat in batches until all pork is browned.

5. 5

   Next, add garlic to wok; stir briefly.

6. 6

   Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add pork slices.

7. 7

   Reduce heat, cover, and simmer for 30 minutes.

8. 8

   Remove pork, without sauce, to large platter.

9. 9

   Cool pork.

10. 10

    Cooling is essential so that it will deep-fry properly.

11. 11

    Reserve sauce in small pan.

12. 12

    Deep-fry Pork: Heat deep-frying oil in wok.

13. 13

    While oil is heating, beat egg yolks with water; set out bread crumbs on platter.

14. 14

    Dip pork pieces in egg mixture, then bread crumbs, to thoroughly cover.

15. 15

    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.

16. 16

    Place 6 pork slices on Chinese strainer, and lower into oil, strainer and all.

17. 17

    Check in 2 minutes (browning should take slightly longer than test because strainer cools the oil).

18. 18

    If you prefer to fry in larger batches, use more oil.

19. 19

    Remove fried pork to warm platter, uncovered.

20. 20

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