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Sesame Pork |
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Serves: 4 Print this Recipe1 1/4 pounds boneless pork loin 1 egg slightly beaten 7 tablespoons cornstarch 4 tablespoons vegetable oil 4 teaspoons salt 1 teaspoon light soy sauce 1/4 teaspoon white peppers 2 tablespoons water 2 teaspoons dried brown chili 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root 3/4 cup sugar 3/4 cup chicken broth (see Soups: Chicken Broth) 2/3 cup vinegar 2 teaspoons dark soy sauce 2 ounces rice sticks noodles 3/4 cup all-purpose flour 3/4 cup water 1 teaspoon baking soda 3 tablespoons Toasted Sesame Seed 2 tablespoons chopped green onions (with tops) Trim fat from pork loin; cut pork into 3/4-inch pieces. Mix egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon light soy sauce and the white pepper in medium bowl; stir in pork. Cover and refrigerate 30 minutes. Mix 2 tablespoons cornstarch and 2 tablespoons water. Heat 2 tablespoons vegetable oil over medium heat in 2-quart saucepan; reduce heat to low. Add chili, garlic and gingerroot; cook 30 seconds. Add sugar, broth, vinegar and 2 teaspoons dark soy sauce; heat to boiling. Add cornstarch mixture; cook and stir 15 seconds or until thickened. Keep sauce warm. Heat vegetable oil (1 inch) in wok to 425°. Fry noodles, 1/4 at a time 5 seconds or until puffed, turning once; drain on paper towels. Reduce oil temperature to 350°. Mix flour, 3/4 cup water, 3 tablespoons cornstarch, 1 tablespoon salt and the baking soda. Stir pork into batter until pork is well coated. Fry 15 to 18 pieces of pork at a time 4 minutes or until light brown, turning occasionally; drain on paper towels. Increase oil temperature to 375°. Fry pork all at one time 1 minute or until golden brown; drain on paper towels. Place noodles on heated platter. Mix pork with sauce; pour over noodles. Sprinkle with sesame seed and green onions. 4 to 6 servings **Texture is almost as important as flavor in this dish. Frying the meat twice gives it an exceptionally crisp exterior and a rich deep color. The puffed, crunchy rice noodles are a perfect complement. *Texture is almost as important as flavor in this dish. Frying the meat twice gives it an exceptionally crisp exterior and a rich, deep color. The puffed, crunchy rice noodles are a perfect complement. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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