Serves: 4
Total Calories: 45
TO CUBE:
Cut meat in 3/4- to 1-inch cubes.
TO DREDGE:
1. Season with salt and pepper. Roll or toss in flour or cornstarch. Dip in beaten egg.
2. Roll or toss in cornstarch. Gradually add sherry 1/2 teaspoon at a time, tossing cubes until coated with a thick, heavy paste.
3. Roll or toss lightly in flour. Season with salt and a dash of pepper. Sprinkle with 2 tablespoons sherry, 1/2 teaspoon five spices. Let stand 20 to 30 minutes, turning meat several times.
TO COAT:
Dip in the mixture:
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: Unmarinated recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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