Stir Fried Pork Slices in Wine Sauce

1 hours Prep: 20 minutes Cook: 45 minutes

694 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	teaspoon	rice wine vinegar
3	cloves	garlic	minced
2	tablespoons	sherry
2	each	egg yolks
3/4	cup	chicken broth
1	teaspoon	water

Cornstarch paste
1	cup	bread crumbs	plain
1 1/2	pounds	pork loin	boneless
3	tablespoons	peanut oil

Paste
2	tablespoons	rice	cooked
2	tablespoons	soy sauce	dark
1/2	teaspoon	sugar
2	tablespoons	water	warm
1	teaspoon	yeast, active dry
1	teaspoon	bean cheese	wet

Directions

Prepare Paste: Use mortar and pestle to pulverize cooked rice.

Combine with sugar, yeast, soy and warm water.

Let stand in warm place for 30 minutes to activate yeast.

Authentic wine lees paste is not available in the U.

Slice pork butt across the grain into strips, 1x3x1/2 inch thick.

Heat peanut oil in wok until it begins to smoke.

Add some of pork to hot oil; stir-fry pieces until they lose their pinkness; repeat in batches until all pork is browned.

Next, add garlic to wok; stir briefly.

Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add pork slices.

Reduce heat, cover, and simmer for 30 minutes.

Remove pork, without sauce, to large platter.

Cool pork.

Cooling is essential so that it will deep-fry properly.

Reserve sauce in small pan. You can hold pork for several hours, if you wish to braise it in advance.

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Nutrition Facts

Serving Size 291g

Amount per Serving

Calories 694 50% of calories from fat

	% Daily Value*
Total Fat 39.0g	59%
Saturated Fat 12.0g	60%
Trans Fat 0.0g
Cholesterol 141mg	47%
Sodium 865mg	36%
Total Carbohydrate 30.0g	10%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 54.0g	107%

Vitamin A	0%		Vitamin C	5%
Calcium	12%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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