| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork shoulder, cut into 1" cubes |
| 2 |
tb |
Light soy sauce |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Corn flour |
| 1 |
pt |
Vegetable oil |
| 4 |
lg |
Garlic cloves, chopped |
| 2 |
ts |
Sea salt, crushed |
| 2 |
ts |
Five spice powder |
| 2 |
ts |
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.
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