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Wine lees paste - A thick fermented wine paste. Light miso (Japanese soybean paste) can be used as a substitute.

The flavoring of the pork with our version of Fujinese "wine lees paste" gives it a distinctive and uniquely delicious flavor. Unfortunately the real authentic wine lees paste is not available for purchase in the US to my knowledge.

Ingredients:

1 ts Red rice vinegar

2 tb Medium sherry

3/4 c Stock

Cornstarch paste

1 1/2 lb Boned pork butt

3 tb Peanut oil

3 Cloves garlic, minced

2 Egg yolks

1 ts Water

1 c Fine plain bread crumbs

4 c Oil for deep-frying

Ingredients for Paste:

2 tb Cooked rice

1/2 ts Sugar

1 ts Dry baker's yeast

2 tb Dark soy sauce

2 tb Warm water

1 ts Wet bean cheese (opt)

Cooking Method:

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.

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 and 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.

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

Remove fried pork to warm platter, uncovered.

Reheat sauce, and pour over pork just before serving.

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