Braised pork slices







Cook Time

65-70 Min


  • 700g/1 1⁄2lb boned pork steaks
  • 3 tablespoons groundnut oil
  • 3 garlic cloves, minced
  • 1 teaspoon white wine vinegar
  • 2 tablespoons medium sherry
  • 175ml/6fl oz chicken stock
  • 1 tablespoon cornflour, mixed with 25ml/1fl oz water to form a paste
  • 900ml/1 1⁄2pt vegetable oil for deep-frying
  • 2 egg yolks, beaten with 1 teaspoon water
  • 150g/5oz fresh breadcrumbs

For the paste

  • 2 tablespoons cooked long grain rice
  • 1⁄2 teaspoon granulated sugar
  • 1 teaspoon dried baker’s yeast
  • 2 tablespoons light soy sauce
  • 2 tablespoons warm water
  • To make the paste, use a mortar and pestle to pulverize the rice. Combine with the sugar, yeast, soy sauce and warm water, and leave to stand in a warm place for 30 minutes to activate the yeast.
  • Slice the pork steaks across the grain into strips. Heat the groundnut oil in a wok until it begins to smoke. Add the pork strips and stir-fry until they lose their pinkness, repeating in batches until all the pork is browned. Add the garlic to the wok and stir briefly. Pour in the prepared paste, vinegar, sherry and stock, then bring to the boil and add all the pork slices. Reduce the heat, add the cornflour paste and stir well. Cover and simmer for 30 minutes. Remove the pork to a large platter, reserving the sauce in the wok, and leave the pork to cool.
  • Heat the vegetable oil in a clean wok. Dip the pork pieces in the egg mixture, then in the breadcrumbs, to cover thoroughly. When the oil is hot, slip in a slice of pork as a test – it should lightly brown in about 1 minute. Deep-fry the pork in batches for 1 1⁄2–2 minutes. Reheat the sauce, and pour over the pork. Serve immediately
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