INGREDIENTS

INSTRUCTIONS

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.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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