Recipe Cuisine: Chinese
Theme: Soul Spicy
Salt And Pepper Pork
By: Nicole H
Ingredients
- 300g pork loin chops
- 1/2 red capsicum, diced
- 1/2 green capsicum diced
- 1 red chilli, sliced into rounds
- 1 green chilli, sliced into rounds
- 1 clove garlic, crushed
- 1 cup corn oil (or vegetable oil)
- 1 small egg, lightly beaten
- 2 tablespoons cornflour
- 2 scallions, sliced, white and green parts separated
- MARINADE:
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1/2 tsp sugar
- 1/2 teaspoon baking soda (bi carb soda)
- 1 tablespoon cornflour
- SEASONING:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Product used in recipe
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
Method
- Slice each pork loin against the grain to create 1-2 inch pieces about 1cm thick. Pound the pieces with a meat tenderiser and set aside.
- To make the marinade mix together the Shaoxing wine, oyster sauce, light soy sauce, sugar, baking soda and 1 tablespoon of cornflour. Combine with the pork and massage the marinade into the meat for 2 minutes. Cover and refrigerate for 1 hour.
- Mix together your seasonings and set aside.
- In a wok or large frying pan heat up the cup of corn oil to 190C. Mix the egg through the pork, put the 2 tablespoons of cornflour onto a plate and coat the pieces of pork in the cornflour.
- Place the pork into the oil one piece at a time and fry them in batches. When the crust is lightly golden remove the pork and drain on paper towel, repeat until all of the pork has had its first fry.
- Turn the heat up to 220C, fry the pork pieces again for about 30 seconds. This second fry ensures a juicy pork with a crispy coating. Drain on paper towel.
- Remove all but a teaspoon of the oil from the wok. Heat over medium heat, add the garlic and the red and green chilli peppers, stir fry for about a minute until fragrant, add the capsicum and stir fry for another minute. Add the white parts of the scallions and the pork and mix well. Scatter the seasoning over the pork a little bit at a time and toss well. Remove from the heat and serve on a platter scattered with the green part of the scallions.
