Recipe - Deep-Fried Pork

See instructions for various
Ingredients. This is the
main
Recipe for deepfried pork.

For deepfrying, pork that is either lean or halflean, halffat can be
used. When using the halfandhalf pork, remove its coarse outer skin and
score the fat in a crisscross pattern.

These are the steps in deepfrying pork. (1) cubing the meat; (2)
marinating it; (3) dredging it in flour or cornstarch, or coating it with
batter; (4) immersing it in hot oil and deepfrying until done; and (5)
Serving it sprinkled either with pepper or sesame oil, or accompanied by a
sweetandpungent sauce.

TO CUBE: Cut meat in Three fourths to 1inch cubes.

TO MARINATE: (This step is optional but greatly enhances the flavor.)
Let pork cubes stand 15 to 30 minutes, turning meat several times, in any
of the following mixtures:

2 tablespoons soy sauce, 2 teaspoons sugar

2 tablespoons sherry, 1 teaspoon salt

2 tablespoons soy sauce, 2 tablespoons sherry (to which may be added 2
teaspoons sugar and a dash of pepper)

TO DREDGE:

marinated pork:

1. Sprinkle lightly with flour.

2. Dip in beaten egg. Roll or toss in cornstarch. Let stand until
cornstarch is absorbed.

3. Dip in beaten egg. Roll or toss in flour seasoned lightly with salt.

unmarinated pork:

1. Season with salt and pepper. Roll or toss in flour or cornstarch. Dip
in beaten egg.

2. Roll or toss in cornstarch. Gradually add sherry One half teaspoon at a
time, tossing cubes until coated with a thick, heavy paste.

3. Roll or toss lightly in flour. Season with salt and a dash of pepper.
Sprinkle with 2 tablespoons sherry, One half teaspoon five spices. Let stand 20
to 30 minutes, turning meat several times.

TO COAT:

marinated pork:

Instead of dredging as above, dip pork in any of the following mixtures
(do not coat too thicklythe batter will absorb too much oil):

1 egg, beaten; One half cup flour, 4 tablespoons water, One half teaspoon salt

2 eggs, beaten; 2 tablespoons flour, 1 tablespoon water, 1 teaspoon salt

1 egg white, beaten lightly; 4 tablespoons cornstarch, One half teaspoon salt

unmarinated pork:

Dip in the following mixture:

3 tablespoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sherry,
One half teaspoon salt, dash of pepper (to which may be added 1 egg, beaten)

TO DEEPFRY: Heat the oil to about 375 degrees. Add the pork cubes a few
at a time. Deepfry until golden (about 3 minutes). Lift meat out a minute
to cool while reheating oil. Return pork to oil and deepfry until done
(about 3 to 4 minutes more). If a large amount of oil is used, the pork
cubes will float when done. Otherwise, check for doneness by cutting a cube
open to see that it is no longer pink.

TO SERVE: When serving pork with a sweetandpungent sauce, prepare the
sauce first (see recipe). Then, when the pork has been deepfried, reheat
sauce, and stir the pork in briefly, only to heat through. (If pork is
cooked too long in the sauce, it will lose its crispness.)

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.