This elegant dish transforms simple pork loin into a restaurant-quality centerpiece. The process begins by braising the meat in a fragrant mixture of sherry, rice wine vinegar, and chicken stock, allowing the flavors to penetrate deeply. A unique homemade “wine lees” paste, made from fermented rice and soy, adds a complex umami depth that mimics traditional Chinese wine residue. After braising, the pork is cooled, battered, and deep-fried until golden and crisp. The final touch is a reheated reduction of the braising sauce poured over the hot pork, creating a perfect contrast between the crunchy exterior and tender, juicy interior. Ideal for special dinners or festive gatherings.
Stir Fried Pork Slices In Wine Sauce
Description
This elegant dish transforms simple pork loin into a restaurant-quality centerpiece. The process begins by braising the meat in a fragrant mixture of sherry, rice wine vinegar, and chicken stock, allowing the flavors to penetrate deeply. A unique homemade "wine lees" paste, made from fermented rice and soy, adds a complex umami depth that mimics traditional Chinese wine residue. After braising, the pork is cooled, battered, and deep-fried until golden and crisp. The final touch is a reheated reduction of the braising sauce poured over the hot pork, creating a perfect contrast between the crunchy exterior and tender, juicy interior. Ideal for special dinners or festive gatherings.Ingredients
Directions
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Prepare the Wine Lees Paste: Pulverize 1 cup of cooked rice in a mortar and pestle until it forms a fine paste.
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Combine the rice paste with 2 tablespoons of dark soy sauce, 1/2 teaspoon of sugar, 1 teaspoon of dry baker's yeast, and 2 tablespoons of warm water.
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Let the mixture stand in a warm place for 30 minutes to activate the yeast and ferment slightly.
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Prepare the Pork: Slice 1 1/2 pounds of boneless pork loin across the grain into strips approximately 1 inch by 3 inches by 1/2 inch thick.
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Heat 3 tablespoons of peanut oil in a wok until it begins to smoke.
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Stir-fry the pork slices in batches until they lose their pinkness and are lightly browned; remove and set aside.
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Add 3 cloves of minced garlic to the wok and stir briefly until fragrant.
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Pour in the prepared wine lees paste, 1 teaspoon of rice wine vinegar, 2 tablespoons of sherry, and 3/4 cup of chicken stock.
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Bring the sauce to a slow boil, then return the pork slices to the wok.
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Reduce heat, cover, and simmer the pork for 30 minutes until tender.
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Remove the pork slices from the sauce and place them on a large platter to cool completely. Reserve the sauce in a small pan.
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Prepare for Frying: Beat 2 egg yolks with 1 teaspoon of water in a shallow bowl. Spread 1 cup of plain bread crumbs on a separate plate.
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Heat enough oil for deep-frying in a wok to 375&# 194;°F (190ðC).
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Dip the cooled pork slices into the egg mixture, then coat thoroughly with bread crumbs.
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Lower the breaded pork slices into the hot oil using a Chinese strainer or wire basket, frying in batches to avoid overcrowding.
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Fry for 2-3 minutes until golden brown and crispy.
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Remove fried pork to a warm platter. Reheat the reserved sauce and pour over the pork just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 111.1kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.5g8%
- Cholesterol 40.1mg14%
- Sodium 37.3mg2%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 12.3g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Authentic wine lees paste is not commonly available in the U.S.; the fermented rice and yeast mixture described is the best substitute.
For a sharper flavor profile, you can add 1 teaspoon of wet bean cheese to the wine lees paste.
Cooling the pork completely after braising is essential to ensure the breadcrumb coating adheres properly and deep-fries correctly.
You can braise the pork in advance and hold it for several hours before frying.
If you prefer to fry in larger batches, use more oil to maintain the temperature.
