Diced Pork on Crackling Rice |
The English translation of this dish describes the sound the rice is supposed to make when the pork sauce is poured over it.
Serves : 4
Ingredients :
1/2kg pork fillet (tenderloin), cubed
Salt and pepper to taste
11/2 tablespoons cornflour (cornstarch)
450g cooked long-grain rice
Sufficient vegetable oil for deep-frying
150ml Sauce Chicken stock
3 tablespoons soy sauce
1 tablespoons sugar
2 tablespoons rice wine or dry sherry
2 tablespoons corn oil
1 onion, thinly sliced
1 garlic clove, crushed
11/2 tablespoons cornflour (cornstarch), blended with 4 tablespoons water.
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Method :
- Preheat the oven to very cool 145 °C (Gas Mark 1, 275 °F).
- Sprinkle the pork cubes with salt, pepper and cornflour (cornstarch), rubbing them into the meat with your fingers.
- Put the rice into an ovenproof baking dish and put the dish into the oven. Dry out the rice for 15 to 20 minutes, or until it is slightly crisp.
- Meanwhile, fill a large saucepan one-third full with oil and heat until it reaches 185 °C (360 °F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds. Carefully lower the pork cubes, a few at a time, into the oil and fry for 3 to 4 minutes, or until they are golden brown and crisp. Remove from the oil and drain on kitchen towels.
- To prepare the sauce, combine the stock, soy sauce, sugar and wine or sherry.
- Heat the corn oil a large frying-pan. Add the onion and garlic and stir-fry for 1 minute. Pour over the stock mixture and bring to the boil. Add the pork cubes, basting well, and reduce the heat to low. Simmer the mixture for 2 minutes. Stir in the cornflour (cornstarch) mixture and cook until the sauce has thickened and become translucent. Set aside and keep hot.
- Remove he rice from the oven. Return the saucepan with the oil to moderate heat and reheat the oil until it reaches 180 °C (350 °F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds. Put the rice in a narrow-meshed deep-frying basket and care-fully lower it into the oil. Cook the rice for 11/2 minutes, then remove from the oil and drain on kitchen towels.
- Arrange the rice on a warmed serving dish and pour over the pork over the pork sauce.
- Serve at once
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