← Nouns Cooking · Chinese

Ingredients

• 500 g boneless pork loin chops, cut into 2 cm pieces
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• ½ tsp Sugar
• ¼ tsp White pepper
• 1 Eggs, beaten
• 1 tbsp Cornflour (cornstarch)
• 60 g cornflour, for coating
• 750 ml neutral oil, for frying
• ¾ tsp Salt
• ½ tsp White pepper
• ½ tsp Garlic powder
• 4 cloves Garlic, finely chopped
• 1 Red chilli, sliced
• 1 Green chilli, sliced
• 2 Spring onion, chopped

Method

1. Mix the pork with the Shaoxing wine, soy sauce, sugar, white pepper, egg and 1 tbsp cornflour and leave for 20 min. Stir the seasoning salt, pepper and garlic powder together.
2. Heat the oil in a wok or deep pan to 180°C (350°F). Toss the pork pieces in the coating cornflour and shake off the excess.
3. Fry the pork in batches for 4–5 min, until deep golden, crisp and cooked through. Drain on a rack.
4. For extra crunch, return all the pork to the hot oil for 30 seconds, then drain again.
5. Pour off all but 1 tbsp of oil. Over low heat, fry the garlic, chillies and spring onion for about 1 minute, until fragrant but not browned.
6. Return the pork, sprinkle over the seasoning mix and toss for 30 seconds so every piece is coated. Serve straight away.

Tips

• Contains egg. Let the oil come back to temperature between batches so the coating stays crisp, not greasy.
• Use a deep, heavy pan no more than a third full of oil, never leave it unattended, and keep a lid nearby.

Sources

Written in our own words after cross-checking these recipes:

Made With Lau Omnivore's Cookbook Sift & Simmer