Deep-fried pork, simmered first
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 2-lb rolled pork loin | |
| 2 | slices | Fresh ginger root |
| 2 | Cloves garlic | |
| 2 | cups | Water |
| 1½ | teaspoon | Salt |
| 1 | dash | Pepper |
| Sweet and pungent sauce | ||
| Oil for deep frying | ||
| 1 | Egg | |
| 2 | tablespoons | Cornstarch |
Directions
1. Wipe pork with a damp cloth. Slice ginger root and crush the garlic.
2. Boil water. Add ginger, garlic, salt and pepper. Add pork. Bring to a boil again; then simmer, covered, until tender (about 1-½ hours).
3. Drain pork, reserving liquid for stock. Let pork cool, then dry thoroughly and cut in 1-inch cubes.
4. Meanwhile, prepare the sweet-and-pungent sauce (see recipes). Heat oil for deep-frying.
5. Beat egg. Dip pork in egg, then sprinkle with cornstarch. Deep-fry until golden (about 2 minutes) and drain on paper toweling. Serve with the sweet-and-pungent sauce poured over.
NOTE: This method, usually used with coarser cuts, assures tenderness.
Since the meat is already cooked, the deep-frying time is kept brief.
VARIATION: Slice the pork 1-inch thick, then in 1- by 2-inch strips.
Cover with cold water. Bring to a boil; then simmer, covered, 30 minutes.
Drain, cool and dry; then dredge lightly in cornstarch and deep-fry.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .