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:  Sprinkle lightly with
flour. Dip in beaten egg. Roll or toss in  cornstarch. Let stand until
cornstarch is absorbed. Dip in beaten  egg. Roll or toss in flour
seasoned lightly with salt.  unmarinated pork:  Season with salt and
pepper. Roll or toss in flour or cornstarch. Dip  in beaten egg. Roll
or toss in cornstarch. Gradually add sherry 1/2  teaspoon at a time,
tossing cubes until coated with a thick, heavy  paste. 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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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 12.5mg
Potassium: 386.6mg
Carbohydrates: 5.1g
Fiber: 3.3g
Sugar: 1.9g
Protein: 1.9g