Deep Fried Szechuan Pork
|Pork ribs||2 Pound, cut in 1 inch squares (1 Kilogram)|
|Chopped fresh ginger||10 Milliliter (2 Teaspoon)|
|Brown sugar||75 Milliliter (5 Tablespoon)|
|Soy sauce||60 Milliliter (1/4 Cup)|
|Dry sherry||45 Milliliter (3 Tablespoon)|
|Five spice powder||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Vegetable oil||375 Milliliter (1 1/2 Cups)|
|For szechuan sauce|
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Red chili peppers||3 , chopped|
|Chopped ginger||10 Milliliter (2 Teaspoon)|
|Chopped garlic||10 Milliliter (2 Teaspoon)|
|Onion||1⁄2 Medium, peeled and chopped|
|Sugar||75 Milliliter (5 Tablespoon)|
|Tomato catsup||75 Milliliter (5 Tablespoon)|
|White vinegar||75 Milliliter (5 Tablespoon)|
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 and serve hot.