Free Recipe Deep-Fried Pork, Simmered First

Recipe Type: Free Meat Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Deep-Fried Pork, Simmered First Recipe

1 2-lb rolled pork loin
2 sl Fresh ginger root
2 Cloves garlic
2 c Water
1-1/2 ts Salt
1 ds Pepper
Sweet and pungent sauce
Oil for deep frying
1 Egg
2 tb Cornstarch

Deep-Fried Pork, Simmered First Preparation

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 1-1/2 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, http://www.erols.com/hosey.

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