Other Fried Pork Recipes Batter Fried Pork Oriental Dinner Fried Pork and Apples Farmhouse Style Fried Fragrant Bells Sichuan Dry Fried String Beans with Pork Braised Deep Fried Pork Slices in Wine Sauce

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.

This page is from our Fried Pork Recipes category.

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