Deep-Fried Szechuan Pork Recipe
Ingredients
2 lbs (T kg) pork ribs, cut in 1 inch (2.5 cm) squares
2 tsp (10 ml) chopped fresh ginger
5 tbsp (75 ml) brown sugar
1/4 cup (60 ml) soy sauce
3 tbsp (45 ml) dry sherry
1/2 tsp (2.5 ml) five-spice powder
1 1/2 cups (375 ml) vegetable oil
Szechuan Sauce
3 tbsp (45 ml) vegetable oil
3 red chili peppers, chopped
2 tsp (10 ml) chopped ginger
2 tsp (10 ml) chopped garlic
1/2 medium onion, peeled and chopped
3 tbsp (45 ml) dry sherry
5 tbsp (75 ml) sugar
5 tbsp (75 ml) tomato catsup
5 tbsp (75 ml) white vinegar
Directions
1 Place ribs in a saucepan, cover with cold water and bring to a boil. Simmer 30 minutes; drain well.
2 Combine ginger, sugar, soy sauce, sherry and five-spice powder. Add ribs, stirring to coat. Marinate 3 hours; drain and discard marinade.
3 Heat oil. Deep-fry ribs in small amounts until golden and tender. Drain well.
4 To Make Sauce: Heat oil in a pan. Add chili peppers, ginger, garlic and onion. Fry until tender. Add sherry, sugar, catsup and vinegar. Simmer 10 -15 minutes.
5 Add ribs, stirring to coat well. Simmer 10 minutes
2 Combine ginger, sugar, soy sauce, sherry and five-spice powder. Add ribs, stirring to coat. Marinate 3 hours; drain and discard marinade.
3 Heat oil. Deep-fry ribs in small amounts until golden and tender. Drain well.
4 To Make Sauce: Heat oil in a pan. Add chili peppers, ginger, garlic and onion. Fry until tender. Add sherry, sugar, catsup and vinegar. Simmer 10 -15 minutes.
5 Add ribs, stirring to coat well. Simmer 10 minutes
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