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Receta Deep Fried Pork, Simmered First
by Global Cookbook

Deep Fried Pork, Simmered First
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Ingredientes

  • 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

Direcciones

  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.
  6. NOTE: This method, usually used with coarser cuts, assures tenderness.
  7. Since the meat is already cooked, the deep-frying time is kept brief.
  8. VARIATION: Slice the pork 1-inch thick, then in 1- by 2-inch strips.
  9. Cover with cool water. Bring to a boil; then simmer, covered, 30 min.
  10. Drain, cold and dry; then dredge lightly in cornstarch and deep-fry.