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Ingredients :
500 g pig's shoulder, boned
4 tablespoons cornstarch
1 1/2 tablespoons soy sauce
1 1/2 tablespoons rice wine
1 egg
4 scallions
2 slices ginger root
2 tablespoons Hoisin sauce
5 cups oil for deep-frying
Szechwan peppercorns
Salt to taste
Method :
Put a pot of water to a boil. Dip in the
pork and boil over fairly high heat until it is soft. Remove the pork
and rinse under old water before cutting into thin slices across the
whole joint, keeping the shape of the joint. Place the pork skin side
down in a large bowl, add 1 tablespoon soy sauce, ginger root, 1
onion cut into short lengths, 1 tablespoon rice wine or sherry and
steam for 1 hour. Remove and drain off the
juice. Mix the cornstarch, egg and
salt with the remaining rice wine or sherry and soy sauce, make it
into a paste, put half of it on a plate, then place the pork skin
side down on it. Spread the remaining paste on top. Warm up the oil in a
deep-fryer, reduce heat and place the plate on the edge of the
pan. Gently but firmly push the
pork as a whole into the oil. After a while, increase
the heat to high, then reduce the heat again when the pork starts
to turn golden. Carefully turn it over,
continue cooking until the sizzling noises are subdued, then lift
it out and drain. Cut it into small pieces,
arrange them on a plate and garnish with Szechwan pepper. Cut the remaining 2 onions
into shreds, place them on one side of the plate and put the
hoisin sauce on the other side as a dip. Serve hot with steamed
white rice.
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