Side Pannel
Deep-Fried Pork, Simmered First
Deep-Fried Pork, Simmered First
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 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
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 1-1/2 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.
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.
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