Diced Pork on Crackling Rice
Kuo Pa fou Tin - The English translation of this dish describes the sound the rice is supposed to make when the pork sauce is poured over it.
- 1 lb Pork fillet tenderloin, cubed
- Salt and pepper to taste
- 1 1/2 Tbs Cornflour cornstarch
- 1 lb Cooked long-grain rice
- Sufficient vegetable oil for deep-frying
for the sauce
- 5 floz Chicken stock
- 3 Tbs Soy sauce
- 1 Tbs Sugar
- 2 Tbs Rice wine or dry sherry
- 2 Tbs Corn oil
- 1 Onion thinly sliced
- 1 Garlic clove crushed
- 1 1/2 Tbs Cornflour cornstarch, blended with 4 Tbs water
- Preheat the oven to very cool 140°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 in 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 the 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 carefully lower it into the oil. Cook the rice for 1 1/2 minutes, then remove from the oil and drain on kitchen towels.
- Arrange the rice on a warmed serving dish and pour over the pork sauce.
- Serve at once.
Calories: 420 kcal
Carbohydrates: 45 g
Protein: 29 g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 75 mg
Sodium: 869 mg
Potassium: 601 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 4 IU
Vitamin C: 2 mg
Calcium: 30 mg
Iron: 2 mg