Deep-Fried Pork

For <a href="/technique/Y4VX66KP/deep-frying">deep-frying</a>, pork that is either lean or half-lean, half-fat <a href="/technique/TPWNYF5L/can">can</a> be used. When using the half-and-half pork, remove its coarse outer <a href="/technique/8YHHJCST/skin">skin</a> and <a href="/technique/5QXTWXH3/score">score</a> the fat in a crisscross pattern.

These are the steps in <a href="/technique/Y4VX66KP/deep-frying">deep-frying</a> pork.

Cubing the meat;

<a href="/technique/Z7DWVT8G/marinating">Marinating</a> it;

<a href="/technique/YZF3BZM3/dredging">Dredging</a> it in flour or cornstarch, or <a href="/technique/6BTCX64M/coating">coating</a> it with batter;

Immersing it in hot oil and <a href="/technique/Y4VX66KP/deep-frying">deep-frying</a> until done; and 5.

<a href="/technique/Y6MVNCHX/serving">Serving</a> it sprinkled either with pepper or sesame oil, or accompanied by a sweet-and-pungent sauce.

TO CUBE: <a href="/technique/XZBDDD5G/cut">Cut</a> meat in 3/4- to 1-inch cubes.

TO <a href="/technique/Z7DWVT8G/marinate">MARINATE:</a> (This step is optional but greatly enhances the flavor.)

Let pork cubes stand 15 to 30 minutes, <a href="/technique/B52FHCF2/turning">turning</a> meat several times, in any of the following mixtures:2 tablespoons soy sauce, 2 teaspoons sugar

2 tablespoons sherry, 1 teaspoon <a href="/technique/DPSVTKVY/salt">salt</a>

2 tablespoons soy sauce, 2 tablespoons sherry (to which may be added 2 teaspoons sugar and a dash of pepper)

TO DREDGE:marinated pork:1. Sprinkle lightly with flour.

Dip in beaten egg. <a href="/technique/LTNN8R88/roll">Roll</a> or toss in cornstarch. Let stand until cornstarch is absorbed.

Dip in beaten egg. <a href="/technique/LTNN8R88/roll">Roll</a> or toss in flour <a href="/technique/H7TNTGFZ/seasoned">seasoned</a> lightly with <a href="/technique/DPSVTKVY/salt">salt</a>.

Unmarinated pork:1. <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. <a href="/technique/LTNN8R88/roll">Roll</a> or toss in flour or cornstarch. Dip in beaten egg.

<a href="/technique/LTNN8R88/roll">Roll</a> or toss in cornstarch. Gradually add sherry 1/2 teaspoon at a time, tossing cubes until <a href="/technique/6BTCX64M/coated">coated</a> with a thick, heavy paste.

<a href="/technique/LTNN8R88/roll">Roll</a> or toss lightly in flour. <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and a dash of pepper.

Sprinkle with 2 tablespoons sherry, 1/2 teaspoon five spices. Let stand 20 to 30 minutes, <a href="/technique/B52FHCF2/turning">turning</a> meat several times.

TO COAT:marinated pork:Instead of <a href="/technique/YZF3BZM3/dredging">dredging</a> as above, dip pork in any of the following mixtures

(do not <a href="/technique/6BTCX64M/coat">coat</a> too thickly-the batter will absorb too much oil):

1 egg, beaten; 1/2 cup flour, 4 tablespoons water, 1/2 teaspoon <a href="/technique/DPSVTKVY/salt">salt</a>

2 eggs, beaten; 2 tablespoons flour, 1 tablespoon water, 1 teaspoon <a href="/technique/DPSVTKVY/salt">salt</a>

1 egg white, beaten lightly; 4 tablespoons cornstarch, 1/2 teaspoon <a href="/technique/DPSVTKVY/salt">salt</a>

Unmarinated pork:Dip in the following mixture:3 tablespoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon <a href="/technique/DPSVTKVY/salt">salt</a>, dash of pepper (to which may be added 1 egg, beaten)

TO <a href="/technique/Y4VX66KP/deep-fry">DEEP-FRY:</a> <a href="/technique/XZFHRHHF/heat">Heat</a> the oil to about 375 degrees. Add the pork cubes a few at a time. <a href="/technique/Y4VX66KP/deep-fry">Deep-fry</a> until golden (about 3 minutes). Lift meat out a minute to <a href="/technique/GZFHJC5K/cool">cool</a> while reheating oil. Return pork to oil and <a href="/technique/Y4VX66KP/deep-fry">deep-fry</a> until done

(about 3 to 4 minutes more). If a large amount of oil is used, the pork cubes will <a href="/technique/8YYYJDQ2/float">float</a> when done. Otherwise, check for doneness by <a href="/technique/XZBDDD5G/cutting">cutting</a> a cube open to see that it is no longer pink.

TO <a href="/technique/Y6MVNCHX/serve">SERVE:</a> When <a href="/technique/Y6MVNCHX/serving">serving</a> pork with a sweet-and-pungent sauce, prepare the sauce first (see recipe). Then, when the pork has been <a href="/technique/Y4VX66KP/deep-fried">deep-fried</a>, reheat sauce, and <a href="/technique/DRM2WPZ4/stir">stir</a> the pork in briefly, only to <a href="/technique/XZFHRHHF/heat">heat</a> through. (If pork is cooked too long in the sauce, it will lose its crispness.)