| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | 2-lb rolled pork loin | |
| 2 | sl | Fresh ginger root |
| 2 | Cloves garlic | |
| 2 | c | Water |
| 1 1/2 | ts | Salt |
| 1 | ds | Pepper |
| Sweet and pungent sauce | ||
| Oil for deep frying | ||
| 1 | Egg | |
| 2 | tb | Cornstarch |
INSTRUCTIONS
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 1-1/2 hours). 3. Drain pork, reserving liquid for stock. Let pork cool, then dry thoroughly and cut in 1-inch cubes. 4. Meanwhile, prepare the sweet-and-pungent sauce (see recipes). Heat oil for deep-frying. 5. Beat egg. Dip pork in egg, then sprinkle with cornstarch. Deep-fry until golden (about 2 minutes) and drain on paper toweling. Serve with the sweet-and-pungent sauce poured over. NOTE: This method, usually used with coarser cuts, assures tenderness. Since the meat is already cooked, the deep-frying time is kept brief. VARIATION: Slice the pork 1-inch thick, then in 1- by 2-inch strips. Cover with cold water. Bring to a boil; then simmer, covered, 30 minutes. Drain, cool and dry; then dredge lightly in cornstarch and deep-fry. 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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