Recipe - Deep-Fried Pork Simmered First

1 2lb rolled pork loin
2 sl Fresh ginger root
2 Cloves garlic
2 cup Water
1 One half teaspoon Salt
1 ds Pepper
Sweet and pungent sauce
Oil for deep frying
1 Egg
2 tablespoon 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 1One half hours).

3. Drain pork, reserving liquid for stock. Let pork cool, then dry
thoroughly and cut in 1inch cubes.

4. Meanwhile, prepare the sweetandpungent sauce (see recipes). Heat
oil for deepfrying.

5. Beat egg. Dip pork in egg, then sprinkle with cornstarch. Deepfry
until golden (about 2 minutes) and drain on paper toweling. Serve with the
sweetandpungent sauce poured over.

NOTE: This method, usually used with coarser cuts, assures tenderness.
Since the meat is already cooked, the deepfrying time is kept brief.

VARIATION: Slice the pork 1inch thick, then in 1 by 2inch strips.
Cover with cold water. Bring to a boil; then simmer, covered, 30 minutes.
Drain, cool and dry; then dredge lightly in cornstarch and deepfry.

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