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Deep-Fried Paper-Wrapped Pork |
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Serves: 2
Print this Recipe
1 pound lean pork
1 slice fresh ginger root
1/2 clove garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon sugar
6 stalks scallions
Parchment or waxed paper
Oil for deep-frying
1. Cut pork in 3/4-inch cubes. Mince ginger and garlic, then combine with soy sauce, sherry and sugar. Add to pork and toss. Let stand 30 minutes, turning occasionally. Drain, discarding marinade.
2. Split scallion stalks in half lengthwise, then cut crosswise in 1-inch sections. Cut wax paper or parchment in 6-inch squares.
3. Wrap one pork cube and scallion section in each square of paper.
4. Heat oil and deep-fry paper-wrapped pork until done (about 8 minutes). Drain and serve hot in wrappings.
NOTE: The diner, with chopsticks or fork, opens the paper envelopes one at a time and eats the contents.
VARIATION:
* Instead of wrapping pork cubes individually, put 7 or 8 together with the same number of scallion sections in a waxpaper sandwich bag. Seal tightly by folding or stapling. Deep-fry as above, one bag at a time.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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