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1 hours
Prep: 20 minutes
Cook: 45 minutes
694 calories per serving view nutrition facts
4 servings
suggest servings
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| 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 |
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.
| % 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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The one dish that defines Thanksgiving and the fact that the famous holiday warms your heart and your soul is dessert....
very good, one of my favorite thai restaurants is 'the king and i' in edmonton canada. they serve the best coconut rice i've ever had. this recipe comes very close to it, however when i made it , i added 2 1/2 t. spoons of sugar instead of one. still not quite as sweet , next time i'll add three. thanx for the recipe.
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
