Braised And Deep Fried Pork Slices In Wine Sauce

Directions

1. Prepare Paste: Use mortar and pestle to pulverize cooked rice. Combine with sugar, yeast, soy and hot water. Let stand in hot place for 30 min to activate yeast. Authentic wine lees paste is not available in the U.S. to our knowledge, this is the best substitute we have found. You can add in wet bean cheese for a sharper flavor. Braise Pork: Slice pork butt across the grain into strips, 1" by 3" by 1/2" thick. Heat peanut oil in wok till it begins to smoke. Add in some of pork to warm oil; stir-fry pcs till they lose their pinkness; repeat in batches till all pork is browned. Next, add in garlic to wok; stir briefly. Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add in pork slices. Reduce heat, cover, and simmer for 30 min. Remove pork, without sauce, to large platter. Cold pork. Cooling is essential so which it will deep-fry properly. Reserve sauce in small pan. You can hold pork for several hrs, if you wish to braise it in advance. Deep-fry Pork: Heat deep-frying oil in wok. While oil is heating, beat egg yolks with water; set out bread crumbs on platter. Dip pork pcs in egg mix, then bread crumbs, to thoroughly cover. When oil is at deep-frying temperature, 375 degrees, slip in a slice of pork as a test: pork should lightly brown in about 1 minute.
2. Place 6 pork slices on Chinese strainer, and lower into oil, strainer and all. Check in 2 min (browning should take slightly longer than test because strainer cools the oil). If you prefer to fry in larger batches, use more oil. Remove fried pork to hot platter, uncovered. Finish: Reheat sauce, and pour over pork just before serving.
3. Serves 4