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
Transcribed cooking instructions as an idea can be tracked far back into the far past, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, generally, these early cookbooks were just very simple pictorial instructions for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius created a number of documents detailing recipes cooked by the Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, something we still use today. He also describes how the cooks of Roman times used a good variety of herbs and spices, including many that are still in use today such as basil, rue and asafoetida. In the 15th century, people returning from the crusades brought back many foods and spices from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices created a torrent in publications on food, most of which are kept safe in private libraries. When we get to the 1900s, cookbooks were in great demand, as a result of higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Braised & Deep Fried Pork Slices In Wine Sauc recipe.
