DEEP-FRIED RED VINASSE PORK
Serves 4–6
This deep-fried pork is commonly available in the food markets of Taiwan. Red vinasse refers to the
lees of Shaoxing rice wine. The long marinating time ensures that the pork will be well-flavoured
with a mouthwatering aroma of the vinasse. Incidentally, my husband doesn’t like his food to taste
of alcohol, but he absolutely loves this dish.
700 g (11
/2 lb) pork belly, cut into
long strips
1
/4 tsp finely chopped ginger
300 g (11 oz) sweet potato flour
1 litre (32 fl oz / 4 cups) cooking oil
Seasoning
4 Tbsp red vinasse (red wine lees)
1 Tbsp light soy sauce
1 Tbsp rice wine
1 tsp sugar
1. This dish must be prepared a day in advance.
2. Place the pork belly in a deep dish with the ginger and
seasoning. Mix well. Cover and leave to marinate for at least
12 hours in the refrigerator.
3. Coat the marinated pork belly with the sweet potato flour
and leave for 10 minutes.
4. Heat the oil in a wok to 180áC (350áF). Lower the pork belly
into the hot oil and cook for 1 minute.
5. Turn off the heat and let the pork belly sit in the hot oil for
2 minutes.
6. Reheat the oil over low heat and cook until the pork belly is
golden brown.
7. Remove and drain well. Slice and serve.
Note: This method of cooking the pork, by heating up the oil, then
turning off the heat and cooking over low heat will ensure that the
meat is cooked from the inside out.
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