Deep-Fried Szechuan Pork Recipe
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Ingredients:
2 lbs/ 1 kg
2 tsp/ 10 ml
5 tbsp/ 75 ml
1/4 cup/ 60 ml
3 tbsp/ 45 ml
1/2 tsp/ 2.5 ml
1 1/2 cups/ 375 ml
Szechuan Sauce:
3 tbsp/ 45 ml
3
2 tsp/ 10 ml
2 tsp/ 10 ml
1/2
3 tbsp/ 45 ml
5 tbsp/ 75 ml
5 tbsp/ 75 ml
5 tbsp/ 75 ml
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pork ribs, cut in 1 inch/ 2.5
cm squares
chopped fresh ginger
brown sugar
soy sauce
dry sherry
five-spice powder
vegetable oil
vegetable oil
red chili peppers, chopped
chopped ginger
chopped garlic
medium onion, peeled and chopped
dry sherry
sugar
tomato catsup
white vinegar
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Method:
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Place ribs in a
saucepan, cover with cold water and bring to a
boil. Simmer 30 minutes; drain well.
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Combine ginger,
sugar, soy sauce, sherry and five-spice powder.
Add ribs, stirring to coat. Marinate 3 hours;
drain and discard marinade.
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Heat oil. Deep-fry
ribs in small amounts until golden and tender.
Drain well.
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To make sauce:
Heat oil in a pan. Add chili peppers, ginger,
garlic and onion. Fry until tender. Add sherry,
sugar, catsup and vinegar. Simmer 10-15 minutes.
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Add ribs, stirring
to coat well. Simmer 10 minutes and serve hot.
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(serves 6) |
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