1
------
10
a/r
1/2
2
2
2
2
------
4
6
------
1
2
2
1
------
ar
3
1/4
|
#
---
in
t
T
T
T
---
cl
---
c
t
T
t
---
T
c
|
Pork loin (2)
-- Marinade
Chili, dry (2)
Water, boiling
Ginger root
Sichuan Pepper (3)
Cornstarch
Sesame oil, dark
Soy Sauce
-- Aromatics
Garlic
Scallions
-- Sauce
Water
Corn Starch
Soy Sauce
Sugar
---------
Oil, deep fry
Oil
Black Vinegar (4)
|
Prep - (45 min - 35 min work)
- Cut PORK into cubes about 3/4 inch on a side.
- Break off caps of CHILIS. Split lengthwise and dump out
seeds. Pour boiling water to cover over them and soak 10 minutes.
Drain and chop fairly fine. Slice GINGER crosswise very
thin and chop fine. Grind SICHUAN PEPPER.
- Massage all Marinade Items into Pork. Let
marinate for at least 20 minutes, turning once or twice.
- Peel GARLIC and slice thin.
- Cut SCALLIONS on a sharp diagonal into 1 inch long
pieces. Keep the White and Green parts separate.
- Mix together all Sauce items
Run - (35 min)
- In a wok, heat Deep Fry Oil over high heat and fry
Pork, stirring until it is lightly browned (about 20 min).
Scrape up the fond sticking to the pan as much as you can, but
don't get obsessive. fish the pork out with your spider and set
it aside to drain.
- Clean-up time - this will take about 15 minutes by time you
get all the crust off the wok: Filter the Oil through
a paper towel. Clean the wok and the tools.
Finish - (10 min)
- Return the wok to the stove over moderate heat. When dry, add 3 T
Oil. Stir in Garlic and Scallion Whites.
Fry stirring until garlic is light golden.
- Stir in Black Vinegar and turn up the heat. When it comes
to a boil, stir in Pork, then the Sauce mix. Bring
to a boil and simmer for a few minutes. You can hold here for a
while, off the heat, if you need to.
- When ready to serve, reheat if needed and stir in Scallion
Greens.
- Serve hot. It can be accompanied with noodles or with medium grain
rice (California type).
|
