Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Red rice vinegar 3 Cloves garlic, minced
2 tb Medium sherry 2 Egg yolks
3/4 c Stock 1 ts Water
Cornstarch paste 1 c Fine plain bread crumbs
1 1/2 lb Boned pork butt 4 c Oil for deep-frying
3 tb Peanut oil

-----------------------------------PASTE-----------------------------------
2 tb Cooked rice 2 tb Dark soy sauce
1/2 ts Sugar 2 tb Warm water
1 ts Dry baker's yeast 1 ts Wet bean cheese (opt)

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.S. to our knowledge, this is the best substitute we have found. You
can add wet bean cheese for a sharper flavor. Braise Pork: Slice pork butt
across the grain into strips, 1" by 3" by 1/2" 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. Deep-fry Pork: Heat deep-frying oil in
wok. While oil is heating, beat egg yolks with water; set out bread crumbs
on platter. Dip pork pieces in egg mixture, then bread crumbs, to
thoroughly cover. When oil is at deep-frying temperature, 375 degrees, slip
in a slice of pork as a test: pork should lightly brown in about 1 minute.
Place 6 pork slices on Chinese strainer, and lower into oil, strainer and
all. Check in 2 minutes (browning should take slightly longer than test
because strainer cools the oil). If you prefer to fry in larger batches,
use more oil. Remove fried pork to warm platter, uncovered. Finish: Reheat
sauce, and pour over pork just before serving. Serves 4

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