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Chinese
food recipe >> Pork>> Dry-Fried Pork
Filet
INGREDIENTS
7 oz (200g) boneless pork
filet
2 tsp. soy sauce
1 tsp. rice wine
3 tbsp cornstarch, dissolved
in 3 tbsp water
2 cups (500 ml ) vegetable
oil for deep-frying
3 tbsp spiced pepper-salt
(see p. 10)
1/4 tsp. MSG(optional)
RECIPE
Cut the pork into diamond-shaped
slices, 1 1/2 inches (4 cm ) in
each side. Mix with the MSG ,
soy sauce and cornstarch and stir
to coat well.
Heat the oil in a wok to very
hot about 400oF (200oC),
or when a piece of scallion or
ginger tossed into the oil quickly
turns brown and a haze appears
above the oil. Deep-fry the pork
until the coating becomes crisp.
Remove the pork, drain and let
stand for 2 minutes while reheating
the oil to 400oF. Place
the pork back in the oil for a
few seconds, remove immediately
and sever with the spiced pepper-salt
as a dip.
Chinese
food recipe >> Pork>> Dry-Fried Pork
Filet
Cut the pork into diamond-shaped
slices, 1 1/2 inches (4 cm ) in
each side. Mix with the MSG ,
soy sauce and cornstarch and stir
to coat well.
