1 tsp red rice vinegar
2 tbsp medium sherry
3/4 cup stock
1 cornstarch paste
1 1/2 lb boned pork butt
3 tbsp peanut oil
3 cloves garlic, minced
2 egg yolks
1 tsp water
1 cup fine plain bread crumbs
4 cup oil for deep-frying
PASTE
2 tbsp cooked rice
1/2 tsp sugar
1 tsp dry baker's yeast
2 tbsp dark soy sauce
2 tbsp warm water
1 tsp 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.
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.
Servings: 4 servings
Braised & Deep Fried Pork Slices In Wine Sa Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Meat; Pork; Wine Recipes
The History of Recipes
Recipes as an idea can be traced way back into distant history, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to food historians is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. During the time of the Romans a roman called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also describes how the chefs of Roman times made use of a wide range of spices and herbs, including some familiar names such as thyme, fennel and dill. Moving our culinary historical trip onwards, there were a couple of recipe books published in the 1300s - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that appears on menues today, but rather accounts of the types of meals served to the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought us many foods and spices from the holy land, such as basil and rosemary. The introduction of these new tastes caused an outbreak in manuscripts on cooking, many of which are kept safe in private libraries. By the time we get to the 20th century, cookery books were in high demand, as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Braised & Deep Fried Pork Slices In Wine Sa recipe.
