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Add a photoServings: 6
Ingredients
- 1 x 2-lb rolled pork loin
- 2 slc Fresh ginger root
- 2 x Cloves garlic
- 2 c. Water
- 1 1/2 tsp Salt
- 1 dsh Pepper Sweet and pungent sauce Oil for deep frying
- 1 x Egg
- 2 Tbsp. Cornstarch
Directions
- 1. Wipe pork with a damp cloth. Slice ginger root and crush the garlic.
- 2. Boil water. Add in ginger, garlic, salt and pepper. Add in pork. Bring to a boil again; then simmer, covered, till tender (about 1-1/2 hrs).
- 3. Drain pork, reserving liquid for stock. Let pork cold, 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 till golden brown (about 2 min) 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 cool water. Bring to a boil; then simmer, covered, 30 min.
- Drain, cold and dry; then dredge lightly in cornstarch and deep-fry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 6 servings | |
| Calories 23 | |
| Calories from Fat 7 | 30% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 595mg | 25% |
| Potassium 17mg | 0% |
| Total Carbs 2.9g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.08g | 0% |
| Protein 1.0g | 2% |
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