INGREDIENTS

INSTRUCTIONS

For deep-frying, pork that is either lean or half-lean, half-fat can be
used. When using the half-and-half pork, remove its coarse outer skin and
score the fat in a crisscross pattern.
These are the steps in deep-frying 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 deep-frying until done; and (5)
Serving it sprinkled either with pepper or sesame oil, or accompanied by a
sweet-and-pungent sauce.
TO CUBE: Cut meat in 3/4- to 1-inch 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 1/2 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, 1/2 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 thickly--the batter will absorb too much oil):
1 egg, beaten; 1/2 cup flour, 4 tablespoons water, 1/2 teaspoon salt
2 eggs, beaten; 2 tablespoons flour, 1 tablespoon water, 1 teaspoon salt
1 egg white, beaten lightly; 4 tablespoons cornstarch, 1/2 teaspoon salt
unmarinated pork:
Dip in the following mixture:
3 tablespoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sherry,
1/2 teaspoon salt, dash of pepper (to which may be added 1 egg, beaten)
TO DEEP-FRY: Heat the oil to about 375 degrees. Add the pork cubes a few
at a time. Deep-fry until golden (about 3 minutes). Lift meat out a minute
to cool while reheating oil. Return pork to oil and deep-fry 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 sweet-and-pungent sauce, prepare the
sauce first (see recipe). Then, when the pork has been deep-fried, 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 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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