Sizzling Rice Pork Recipe
Sizzling Rice Pork is a brilliant dish that is perfect for your romantic dinner dates at home. It is easy to prepare and yet an impressive dish that is sure to win a particular heart over. I served these for one of my dinner dates with my husband before marriage and till today he praises the dish!! So run along and get your copy of the Sizzling Rice Pork recipe!
Ingredients
1/2 lb. pork tenderloin
Marinade:
1 teaspoon rice wine or dry sherry
1/2 teaspoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
1 tablespoon sesame oil
Seasoning sauce:
1/4 cup chicken broth
1 cup water
1/2 teaspoon salt
2 teaspoons cornstarch
1/4 teaspoon pepper
1 teaspoon sesame oil
3 tablespoons vegetable oil
1/4 cup sliced bamboo shoots
2 tablespoons fresh or thawed frozen peas
1/4 cup sliced cooked carrot
4 cups oil for deep-frying
10 (2-inch) squares Crisp Rice
Directions
Slice pork into thin strips with a cleaver.
Cut strips into 2-inch lengths.
Combine marinade ingredients in a medium bowl.
Add pork; mix well.
Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Heat 3 tablespoons oil in a wok over high heat 1 minute.
Stir-fry marinated pork until very lightly browned.
Add bamboo shoots, peas, carrot and seasoning sauce.
Stir-fry until sauce thickens slightly.
Spoon into a heated serving bowl.
Cover and keep hot.
Heat 4 cups oil in another wok or a deep heavy skillet over high heat to 350°F (175°C).
Test oil temperature by dropping a small piece broken from a rice square into hot oil.
Oil is hot enough if rice puffs out in 3 seconds.
Carefully lower rice squares into hot oil with a slotted metal spoon.
Deep-fry over high heat until rice puffs out and turns golden.
Quickly lift rice squares from oil with slotted spoon, drain well over wok and place on a rimmed platter.
At the table, pour hot pork mixture over rice squares.
The rice will pop and sizzle.
Cut strips into 2-inch lengths.
Combine marinade ingredients in a medium bowl.
Add pork; mix well.
Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Heat 3 tablespoons oil in a wok over high heat 1 minute.
Stir-fry marinated pork until very lightly browned.
Add bamboo shoots, peas, carrot and seasoning sauce.
Stir-fry until sauce thickens slightly.
Spoon into a heated serving bowl.
Cover and keep hot.
Heat 4 cups oil in another wok or a deep heavy skillet over high heat to 350°F (175°C).
Test oil temperature by dropping a small piece broken from a rice square into hot oil.
Oil is hot enough if rice puffs out in 3 seconds.
Carefully lower rice squares into hot oil with a slotted metal spoon.
Deep-fry over high heat until rice puffs out and turns golden.
Quickly lift rice squares from oil with slotted spoon, drain well over wok and place on a rimmed platter.
At the table, pour hot pork mixture over rice squares.
The rice will pop and sizzle.
