Braised pork recipe

Ingredients (nutrition)

For Paste

• 2 tablespoons cooked long-grain rice
• 1 teaspoon dried baker's yeast
• 2 tablespoons light soy sauce
• 2 tablespoons warm water
• 1/2 teaspoon granulated sugar

For Pork

• 3 1/2 tablespoons groundnut oil
• 1 1/2 lb boned pork steaks, cut into strips
• 3 minced garlic cloves
• 6 fl oz chicken stock
• 2 tablespoons medium sherry
• 1 teaspoon white wine vinegar
• 1 tablespoon cornflour mix with 1 fl oz water
• vegetable oil for deep frying
• 2 egg yolks beaten with 1 teaspoon water
• 5 oz breadcrumbs

Preparation (instructions)

1. To make paste, use a mortar and pestle to pulverize rice.
2. Add remaining paste ingredients and set aside in a warm place for 35 minutes to activate yeast.
3. Heat groundnut oil in a wok.
4. When the oil is smoking hot, add pork strips.
5. Stir fry until pork is browned.
6. Add garlic and give a quick stir.
7. In a separate saucepan, pour in prepared yeast paste, sherry, vinegar and conflour mixture. Bring to boil.
8. Transfer saucepan content to wok.
9. Cover and simmer for 35 minutes.
10. Transfer pork to a large platter and set aside.
11. Transfer sauce to a bowl and set aside.
12. Heat up vegetable oil in a deep frying pan or a deep fryer.
13. Coat pork with egg mixture and then breadcrumbs and place in the frying pan when oil is hot.
14. Deep fry for about 2 minutes.
15. Remove and drain on kitchen paper towel and place on a serving dish.
16. Reheat reserved sauce and pour over pork.
17. Serve hot with rice.

Servings: 4

Main Courses meats recipes: Beef, Veal, Pork, and other games