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, .

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