Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Slice pork butt across the grain into
strips, 1" by 3" by 1/2" thick. Heat peanut oil in
wok until it begins to smoke. Add some of pork to hot
oil; stir-fry pieces until they lose their pink- ness;
repeat in batches until all pork is browned. Next,
add garlic to wok; stir briefly. Pour in wine lees
paste, rice vinegar, sherry and stock; bring to slow
boil; add pork slices. Reduce heat, cover, and simmer
for 30 minutes. Remove pork, without sauce, to large platter.
Cool pork. Cooling is essential so that it will deep-fry
properly. Reserve sauce in small pan. You can hold
pork for several hours, if you wish to braise it in
advance.

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