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Ingredients
- See instructions for various Ingredients. This is the main Recipe for deep-fried pork.
Directions
- For deep-frying, pork which is either lean or possibly 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 possibly cornstarch, or possibly coating it with batter;
- 4. immersing it in warm oil and deep-frying till done; and 5.
- Serving it sprinkled either with pepper or possibly sesame oil, or possibly 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 min, turning meat several times, in any of the following mixtures:2 Tbsp. soy sauce, 2 tsp. sugar
- 2 Tbsp. sherry, 1 tsp. salt
- 2 Tbsp. soy sauce, 2 Tbsp. sherry (to that may be added 2 tsp. sugar and a dash of pepper)
- TO DREDGE:marinated pork:1. Sprinkle lightly with flour.
- 2. Dip in beaten egg. Roll or possibly toss in cornstarch. Let stand till cornstarch is absorbed.
- 3. Dip in beaten egg. Roll or possibly toss in flour seasoned lightly with salt.
- unmarinated pork:1. Season with salt and pepper. Roll or possibly toss in flour or possibly cornstarch. Dip in beaten egg.
- 2. Roll or possibly toss in cornstarch. Gradually add in sherry 1/2 tsp. at a time, tossing cubes till coated with a thick, heavy paste.
- 3. Roll or possibly toss lightly in flour. Season with salt and a dash of pepper.
- Sprinkle with 2 Tbsp. sherry, 1/2 tsp. five spices. Let stand 20 to 30 min, turning meat several times.
- TO COAT:marinated pork:Instead of dredging as above, dip pork in any of the following mixtures
- (don't coat too thickly-the batter will absorb too much oil):
- 1 egg, beaten; 1/2 c. flour, 4 Tbsp. water, 1/2 tsp. salt
- 2 Large eggs, beaten; 2 Tbsp. flour, 1 Tbsp. water, 1 tsp. salt
- 1 egg white, beaten lightly; 4 Tbsp. cornstarch, 1/2 tsp. salt
- unmarinated pork:Dip in the following mix:3 Tbsp. cornstarch, 1 Tbsp. soy sauce, 1 Tbsp. sherry, 1/2 tsp. salt, dash of pepper (to that may be added 1 egg, beaten)
- TO DEEP-FRY: Heat the oil to about 375 degrees. Add in the pork cubes a few at a time. Deep-fry till golden brown (about 3 min). Lift meat out a minute to cold while reheating oil. Return pork to oil and deep-fry till done
- (about 3 to 4 min 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 which 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.)
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