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
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Recipes as a concept can be found back into the distant past, certainly as far back into history as the ancient Egyptians, and possibly even further than that. In practice though, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to food historians are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into Roman times 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius recounts how the early Romans made use of a wide range of spices and herbs, including many that are still in use today like bay, fennel and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, such as coriander, basil and rosemary. The introduction of these new tastes caused a surge in manuscripts on food, many of which are now in private collections. Over the succeeding few centuries, the powerful families of Wesstern Europe competed to serve the most exotic banquets, and as a consequence, cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording recipes to help cooks of their time. The TV revolution brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Braised & Deep Fried Pork Slices In Wine Sa recipe.
