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
1 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
The flavoring of the pork with our version of Fujinese "wine lees
paste" gives it a distinctive and uniquely delicious flavor.
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 substi-
tute 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 pink-
ness; 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 Sauc Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Meat; Pork; Wine Recipes
The History of Recipes
It is possible to read the history of written recipes way back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, mostly, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are a few stone tablets in ancient 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 making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also tells us how the ancient chefs were skilled in the use of a wide range of herbs, including a few you will know such as bay, mint and parsley. Later, we have a couple of recipe books published in the 1300s ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that we all know today, but rather descriptions of the types of meals cooked for the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as parsley and basil. The introduction of these new tastes caused a surge in recipe manuscripts, most of which are now in academic collections. During the following few hundred years, the upper-class families of Europe competed to serve the most extravagent banquests, and because of this chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking books are highly popular as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Braised & Deep Fried Pork Slices In Wine Sauc recipe.
