DEEP-FRIED SZECHUAN PORK

            2 lbs. pork ribs. cut in 1 inch                    squares
            2 tsp. chopped fresh ginger
            5 tbsp brown sugar
            1/2 cup soy sauce
            3 tbsp dry sherry
            1/2 tsp. five-spice powder
            1 1/2 cups vegetable oil
                 SZECHUAN SAUCE
            3 tbsp. vegetable oil
            3 red chili peppers, chopped
            2 tsp. chopped ginger          

            2 tsp. chopped garlic
            1/2 medium onion, peeled and                chopped
            3 tbsp. dry sherry
            5 tbsp. sugar
            5 tbsp. tomato catsup
            5 tbsp. white vinegar
      Place ribs in a saucepan, cover with cold water and bring to a boil.
      Simmer 30 minutes, drain well.
      Combine ginger, sugar, soy sauce, sherry and five-spiced powder.
      Add ribs, stirring to coat.
      Marinate 3 hours; drain and discard marinade.
      Heat oil.
      Deep-fry ribs in small amounts until golden and tender.
      Drain well.
                TO MAKE SAUCE
      Heat oil a pan.
      Add chili peppers, ginger, garlic and onion.
      Fry until tender.
      Add sherry, sugar, catsup and vinegar.
      Simmer 10-15 minutes.
      Add ribs, stirring to coat well.
      Simmer 10 minutes and serve hot.


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