| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Pork | 4 | Servings | |
INGREDIENTS
| 2 | lb | Pork shoulder, cut into 1" |
| cubes | ||
| 2 | T | Light soy sauce |
| 2 | T | Dry sherry |
| 2 | T | Corn flour |
| 1 | pt | Vegetable oil |
| 4 | Garlic cloves, chopped | |
| 2 | t | Sea salt, crushed |
| 2 | t | Five spice powder |
| 2 | t | Crushed black peppercorns |
| Large pinch mild chilli | ||
| powder |
INSTRUCTIONS
In a large bowl combine the cubed pork, soy sauce, sherry and cornflour. Leave for 20 minutes. Pour the oil into a wok or large frying pan. When it is quite hot, add the pork. Fry for 5-6 minutes or until golden. Remove the pork and pour off all but 2 tablespoons of the oil. Add the chopped garlic and fry for a few seconds. Add the remaining ingredients, fry for a few seconds to warn the spices through, then add the pork. Fry, stirring almost continuously, for a couple of minutes. Serve while hot and sizzling.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1417
Calories From Fat: 1220
Total Fat: 137.4g
Cholesterol: 140.6mg
Sodium: 844.8mg
Potassium: 777.4mg
Carbohydrates: 4.9g
Fiber: 1g
Sugar: <1g
Protein: 40.2g