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1 t Rice wine vinegar
3 Cloves garlic -- minced
2 tb Sherry
2 Egg yolks
3/4 c chicken stock
1 t Water
Cornstarch paste
1 c Bread crumbs -- plain
1 1/2 lb pork loin -- boneless
3 tb Peanut oil
PASTE-----
2 tb Cooked rice
2 tb soy sauce -- dark
1/2 ts Sugar
2 tb Warm water
1 t Baker's yeast -- dry
1 t Wet bean cheese
Prepare Paste: Use mortar and pestle to pulverize
cooked rice. Combine with sugar, yeast, soy and warm
water. Let stand in warm place for 30 minutes 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 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
until it begins to smoke. Add some of pork to hot oil;
stir-fry pieces until they lose their pinkness; repeat
in batches until all pork is browned. Next, add
garlic to wok; stir briefly. Pour in wine lees paste,
rice vinegar, sherry and stock; bring to slow boil;
add pork slices. Reduce heat, cover, and simmer for 30
minutes.
Remove pork, without sauce, to large platter. Cool
pork. Cooling is essential so that it will deep-fry
properly. Reserve sauce in small pan. You can hold
pork for several hours, 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 pieces in egg
mixture, 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. Place 6 pork slices on
Chinese strainer, and lower into oil, strainer and
all. Check in 2 minutes (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 warm platter, uncovered.
Finish: Reheat sauce, and pour over pork just before
serving.
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