Twice Fried Pork
45 min
This Chinese pork is crisp and delicious. Marinated pork fillet is coated with wet cornflour, deep-fried twice and then served with a fantastic sauce.
fatwolf55
5 people made this
Ingredients
Makes: 3 - 4 servings
- 400g pork fillet, cut into thin 6x3cm strips
- Shaoxing wine, to taste
- salt, to taste
- 1 tablespoon soy sauce
- soy sauce, to taste
- Chinese black vinegar, to taste
- sugar, to taste
- salt, to taste
- monosodium glutamate (MSG), to taste
- 3 tablespoons cornflour, mixed with 6 tablespoons water in a bowl
- vegetable oil, as needed
- 50g carrots, cut into thin matchsticks
- 2-3 spring onions, finely sliced
- 1 (2cm) piece ginger, cut into thin matchsticks
- 1-2 cloves garlic, sliced
- 10g coriander leaves
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Mix the pork with Shaoxing wine, salt and soy sauce. Let sit for 15 minutes.
- Make the sauce by mixing together the soy sauce, vinegar and sugar in a bowl, using the ratio 1 to 1 to 1 1/4, respectively. Add the salt and MSG and stir well. Set aside.
- When the cornflour and water separate in the bowl, carefully spoon out the water from the bowl and discard. Keep the wet cornflour in the bowl. Dredge the pork in the wet cornflour and toss to coat.
- Heat the vegetable oil in a wok to 150 degrees C. Add 1/3 of the pork and deep-fry until lightly golden. Remove and drain. Repeat with the remaining pork.
- Heat the oil to 200 degrees C over high heat. Gently drop all of the pork back into the oil and deep-fry until golden brown. Remove and drain, place on a plate and set aside.
- Discard the oil in the wok, but reserve 2 tablespoons and heat. Add the carrot, spring onions, ginger and garlic and stir-fry until aromatic. Add the sauce and bring to the boil.
- Pour the sauce over the pork and garnish with coriander leaves.
Ingredients
Shaoxing wine, Chinese black vinegar and monosodium glutamate can be purchased in Chinese/Oriental speciality shops.
