Serves: 4
Total Calories: 131
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 minutes, turning meat several times, in any of the following mixtures:
MARINADE VARIATIONS:
* 2 tablespoons soy sauce, 2 teaspoons sugar
* 2 tablespoons sherry, 1 teaspoon salt
TO DREDGE:
1. Sprinkle lightly with flour.
2. Dip in beaten egg. Roll or toss in cornstarch. Let stand until cornstarch is absorbed.
3. Dip in beaten egg. Roll or toss in flour seasoned lightly with salt.
TO COAT:
Instead of dredging as above, dip pork in any of the mixtures (do not coat too thickly-the batter will absorb too much oil):
COATING VARIATIONS:
* 2 eggs, beaten 2 tablespoons flour, 1 tablespoon water, 1 teaspoon salt
* 1 egg white, beaten lightly 4 tablespoons cornstarch, 1/2 teaspoon salt
TO DEEP-FRY:
Heat the oil to about 375 degrees. Add the pork cubes a few at a time. Deep-fry until golden (about 3 minutes). Lift meat out a minute to cool while reheating oil. Return pork to oil and deep-fry until done (about 3 to 4 minutes 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 that it is no longer Pink.
TO SERVE:
When serving pork with a sweet-and-pungent sauce, prepare the sauce first (search for "Category: Sweet-and-Pungent Sauces"). 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.)
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Pork: Marinated recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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