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Deep-Fried Pork, Simmered First

10
Category : Pork

Yield: 6 Servings

Ingredients (Help):
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

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,
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