Stir fried pork slices in wine sauce

1       t            Rice wine vinegar
   3                    Cloves garlic -- minced
   2       tb           Sherry
   2                    Egg yolks
     3/4   c            chicken stock
   1       t            Water
                        Cornstarch paste
   1       c            Bread crumbs -- plain
   1 1/2   lb           pork loin -- boneless
   3       tb           Peanut oil
                        PASTE-----
   2       tb           Cooked rice
   2       tb           soy sauce -- dark
     1/2   ts           Sugar
   2       tb           Warm water
   1       t            Baker's yeast -- dry
   1       t            Wet bean cheese

  Prepare Paste:  Use mortar and pestle to pulverize
  cooked rice.  Combine with sugar, yeast, soy and warm
  water.  Let stand in warm place for 30 minutes to
  activate yeast.  Authentic wine lees paste is not
  available in the U.S. to our knowledge, this is the
  best substitute we have found.  You can add wet bean
  cheese for a sharper flavor.
  
  Braise pork:  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 pinkness; 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.
  
  Deep-fry pork:  Heat deep-frying oil in wok.  While
  oil is heating, beat egg yolks with water; set out
  bread crumbs on platter. Dip pork pieces in egg
  mixture, then bread crumbs, to thoroughly cover.
  
  When oil is at deep-frying temperature, 375 degrees,
  slip in a slice of pork as a test: pork should lightly
  brown in about 1 minute. Place 6 pork slices on
  Chinese strainer, and lower into oil, strainer and
  all.  Check in 2 minutes (browning should take
  slightly longer than test because strainer cools the
  oil).  If you prefer to fry in larger batches, use
  more oil. Remove fried pork to warm platter, uncovered.
  
  Finish:  Reheat sauce, and pour over pork just before
  serving.
  
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