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Simmered First, Deep Fried Pork

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(Recipe ID: 496)

Serves 6

Preparation time: 20 minutes plus cooling; Cook time: 1 1/2 to 2 hours

Source: Vito De Carolis

Also known as twice cooked pork... a staple at many Chinese restaurants.


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  • 1 Rolled pork loin (about 2 pounds)
  • 2 Slices of fresh ginger roots
  • 2 Garlic cloves
  • 1 1/2 teaspoon Fine sea salt *
  • 2 cups Water
  • 1/4 teaspoon Black peppercorn; freshly ground *
  • Sweet and pungent sauce to taste
  • 2 cups Extra Virgin Olive Oil *

    Avanti Savoia Cooking/All Purpose Olive Oil suggested

  • 1 Egg
  • 2 tablespoons Cornstarch


  1. Wipe pork with a damp cloth.
  2. Slice ginger root and crush the garlic. 
  3. Boil water.
  4. Add ginger, garlic, salt, and peppercorn.
  5. Add pork.
  6. Bring to a boil again; then simmer, covered, until tender (about 1½ hours).
  7. Drain pork, reserving liquid for stock.
  8. Let pork cool, then dry thoroughly and cut in 1-inch cubes.
  9. Meanwhile, prepare the sweet-and-pungent sauce ( see recipe). Heat Extra Virgin Olive Oil about 375 degrees for deep-frying in a wok pan.
  10. Beat egg.
  11. Dip pork in egg, then sprinkle with cornstarch.
  12. Deep-fry until golden (about 2 minutes) and drain on paper towel.
  13. Serve with the sweet-and-pungent sauce poured over.

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