Yellow Wine Braised Pork with Fried Dough Sticks (Huang Lei's Recipe)
This dish was inspired by Huang Lei's braised pork method. No water was added at all; it's entirely cooked with yellow wine. The flavor of this braised pork leans towards alcoholic with a slight sour note. The taste is quite good. The pork used is from the buttock section, which we call 'zuodun meat' here.
Ingredients
Steps
Prepare the ingredients. I really had to search for these fried dough sticks. I went to the wet market without luck, and eventually found boxed ones in a supermarket.
The pork skin was singed at the butcher's shop. Wash the pork skin clean, cut the pork into chunks, heat some cooking oil in a wok, and once hot, add the pork chunks to fry.
I don't eat fatty pork, so I fry the fat until it's quite crispy.
Once the fatty pork is crispy, push it to one side and add the lean meat to continue frying.
Fry until it turns golden brown.
Add a whole bottle of yellow wine, the glass bottle kind. Also add some Lee Kum Kee Braising Sauce, a little salt, and a few scallions. Bring to a boil on high heat.
When the sauce is almost reduced, add some rock sugar.
After adding rock sugar, the dish will have a beautiful color.
Cut the fried dough sticks.
Add them to the braised pork. No water needed.
Cover with a lid and cook for about 5-10 minutes.
The flavor is leaning towards a boozy and slightly sweet taste.