Stir Fried Pork Slices in Wine Sauce

• 1 teaspoon rice vinegar
• 3 cloves garlic minced
• 2 tablespoons sherry
• 2 each egg yolks
• 3/4 cup chicken broth
• 1 teaspoon water
• 1 cup bread crumbs plain
• 1 1/2 pounds pork loin boneless
• 3 tablespoons peanut oil
• 2 tablespoons rice cooked
• 2 tablespoons soy sauce, tamari dark
• 1/2 teaspoon sugar
• 2 tablespoons water warm
• 1 teaspoon yeast, active dry
• 1 teaspoon bean cheese wet

1. Prepare Paste: Use mortar and pestle to pulverize cooked rice.
2. Combine with sugar, yeast, soy and warm water.
3. Let stand in warm place for 30 minutes to activate yeast.
4. Authentic wine lees paste is not available in the U.
5. Slice pork butt across the grain into strips, 1x3x 1/2 inch thick.
6. Heat peanut oil in wok until it begins to smoke.
7. Add some of pork to hot oil; stir-fry pieces until they lose their pinkness; repeat in batches until all pork is browned.
8. Next, add garlic to wok; stir briefly.
9. Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add pork slices.
10. Reduce heat, cover, and simmer for 30 minutes.
11. Remove pork, without sauce, to large platter.
12. Cool pork.
13. Cooling is essential so that it will deep-fry properly.
14. Reserve sauce in small pan.
15. You can hold pork for several hours, if you wish to braise it in advance.

rice vinegar, garlic, sherry, egg yolks, chicken broth, water, bread crumbs plain, pork loin, peanut oil, rice cooked, soy sauce, sugar, water, yeast, bean cheese

Taken from recipeland.com/recipe/v/stir-fried-pork-slices-wine-sau-42270 (may not work)