Ingredients:
½ lb pork tenderlion or pork shoulder
2 shallots, chopped
some cornstarch, mixed with water
¾ cup all-purpose flour
Oil for frying
Sauce:
¾ cup good quality black vinegar
2-3 Tbsp. brown sugar (3 if maltose sugar not available)
1 Tbsp. maltose sugar (optional)
¾ cup water
¼ cup Chinese hua diao wine
2 tsp. butter
1 tsp. Dijon or English mustard
Marinade:
2 tsp. light soy sauce
2 tsp. oyster sauce
1 egg
1 tsp. rice vinegar
some constarch, mixed with a little water
Method:
1. Wash meat and pat dry. Cut meat into bite-size cubes and put into a bowl. Mix the marinade ingredients and add to meat to season for at least half an hour.
2. Gently heat sauce ingredients, except the wine in a saucepan over medium heat. Whisk until sugar dissolve and add some constarch to thicken. Season to taste according to your taste. When the sauce has thicken slightly add wine and stir for another minute. Remove and set aside.
3. Heat enough oil in a deep pan for frying. Coat a few pieces of meat in the flour, shaking off excess flour. When oil is hot and sizzling, drop meat carefully into the hot oil. Fry until meat turns golden brown and crispy. Remove and drain on paper towels. Repeat the same with the rest of the meat.
4. In another clean pan, some oil and fry shallots until soft and fragrant. Add in the sauce, followed with fried pork. Thicken with cornstarch mixture if needed and stir-fry briefly.
5. Remove and transfer to plate, sprinkle with sesame seeds and serve immediately.
Cook's Tip: When deep frying, the oil should cover ingredients and oil should be heat in high temperature (190°C/375°F). When adding ingredients to the oil, be sure to use a long chopstick or tong and gently add along the pan or wok side. Do not overcrowd when deep frying.
