Stir Fried Pork Slices in Wine Sauce

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, 1×3x½ 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.