Braised and Deep Fried Pork Slices in Wine Sauce
| Yield: | 4 Servings |
| Categories: | Chinese, Meats |
| 1 | ts | Red rice vinegar |
| 2 | tb | Medium sherry |
| 3/4 | c | Stock |
| Cornstarch paste | ||
| 1 1/2 | lb | Boned pork butt |
| 3 | tb | Peanut oil |
| 3 | Cloves garlic, minced | |
| 2 | Egg yolks | |
| 1 | ts | Water |
| 1 | c | Fine plain bread crumbs |
| 4 | c | Oil for deep-frying |
| PASTE | ||
| 2 | tb | Cooked rice |
| 1/2 | ts | Sugar |
| 1 | ts | Dry baker's yeast |
| 2 | tb | Dark soy sauce |
| 2 | tb | Warm water |
| 1 | ts | Wet bean cheese (opt) |
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