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Receta Deep Fried Pork
by Global Cookbook

Deep Fried Pork
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Ingredientes

  • See instructions for various Ingredients. This is the main Recipe for deep-fried pork.

Direcciones

  1. 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.
  2. These are the steps in deep-frying pork.
  3. cubing the meat;
  4. 2.
  5. marinating it;
  6. dredging it in flour or possibly cornstarch, or possibly coating it with batter;
  7. immersing it in warm oil and deep-frying till done; and 5.
  8. Serving it sprinkled either with pepper or possibly sesame oil, or possibly accompanied by a sweet-and-pungent sauce.
  9. TO CUBE: Cut meat in 3/4- to 1-inch cubes.
  10. TO MARINATE: (This step is optional but greatly enhances the flavor.)
  11. 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
  12. 2 Tbsp. sherry, 1 tsp. salt
  13. 2 Tbsp. soy sauce, 2 Tbsp. sherry (to that may be added 2 tsp. sugar and a dash of pepper)
  14. TO DREDGE:marinated pork:1. Sprinkle lightly with flour.
  15. Dip in beaten egg. Roll or possibly toss in cornstarch. Let stand till cornstarch is absorbed.
  16. Dip in beaten egg. Roll or possibly toss in flour seasoned lightly with salt.
  17. unmarinated pork:1. Season with salt and pepper. Roll or possibly toss in flour or possibly cornstarch. Dip in beaten egg.
  18. 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.
  19. Roll or possibly toss lightly in flour. Season with salt and a dash of pepper.
  20. Sprinkle with 2 Tbsp. sherry, 1/2 tsp. five spices. Let stand 20 to 30 min, turning meat several times.
  21. TO COAT:marinated pork:Instead of dredging as above, dip pork in any of the following mixtures
  22. (don't coat too thickly-the batter will absorb too much oil):
  23. 1 egg, beaten; 1/2 c. flour, 4 Tbsp. water, 1/2 tsp. salt
  24. 2 Large eggs, beaten; 2 Tbsp. flour, 1 Tbsp. water, 1 tsp. salt
  25. 1 egg white, beaten lightly; 4 Tbsp. cornstarch, 1/2 tsp. salt
  26. 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)
  27. 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
  28. (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.
  29. 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.)