Sign In Sign-Up

Welcome!

Close

Would you like to make this site your homepage? It's fast and easy...

Yes, Please make this my home page!

No Thanks

  Don't show this to me again.

Close

Ingredients

• 2 lb piece salt pork(with good portion of lean meat to fat)
• 3 tbsp soy sauce
• 3 tbsp dry sherry
• 2 bay leaves
• 1 tbsp brown rock sugar ( substitute brown sugar if necessary)
• ¼ lb carrots
• 6 radishes
• 2 tspn salt
• 1 tbsp sugar
• 1 tbsp vinegar
• 1 tspn sesame oil
• 2 duck eggs (or 2 large eggs)
• 1 cup breadcrumbs
• vegetable oil for deep-frying
  

1. Boil the pork in water to cover for 5 minutes. Drain and cut into slices containing both lean meat and fat. Place the pork in an ovenproof bowl and add soy sauce, sherry, bay leaves and rock sugar. Marinate for 30 minutes. Place the bowl of marinated pork in a steamer. Cover and steam for 1 hour. Remove and cool, then refrigerate until cold.
2. Meanwhile, shred the carrots and radishes into a colander, rub the salt into them and let stand for 10 minutes. Rinse them under cold water, drain and dry. Put the shredded carrots and radishes in a bowl and add the sugar, vinegar and sesame oil.
3. When the pork is quite cold and solid, break the eggs into a bowl, beat them lightly and dip each piece of pork in the egg. Roll the pieces of pork in the breadcrumbs until completely covered. Heat the vegetable oil to 350°F, and deep fry the pork ( a few pieces at a time) for 3 minutes or until golden. Cut each slice of pork into three pieces.
4. Arrange the pieces of breadcrumbed pork around a mound of shredded radishes and carrots in the middle of the serving plate. The pork is crispy, very tender and extremely tasty.
   

[ Recipe World Index ]

[ "BonAppetit" Latest Cookbook Bestsellers ]

[ Contact us ]

Pizza Stone and Peel Set Pizza and Baking Stone (14" x 16") Ramekin (4.5oz.) set of Four Ramekin - Cobalt Blue set of two Cookware Set - Pots and Pans Stir Fry Pan

    [ Cooking.com Product Index  ]