Peppery-Hot Pork Slices

Peppery-Hot Pork Slices

INGREDIENTS

9 oz (250 g) lean boneless pork

1 egg whit, beaten slightly and mixed with a little flour into a paste

1/4 tsp. salt, or to taste

1 tbsp hot soybean paste

1 tbsp soy sauce

1/4 tsp. sugar

1/2 tsp. fresh ginger, chopped

1 1/2 tsp. cornstarch (cornflour ) dissolved in 1 1/2 tsp. water

1/4 cup meat stock

2 cups (500ml) vegetable oil for deep-frying; uses about 5 oz (150ml)

3 1/2 oz (100g) Chinese cabbage hearts ( bok choy), sliced

1/2 tsp. Sichuan peppercorns , crushed

1 tbsp hot chili (chilli) oil

2 tsp. sesame seeds, roasted and ground

1/4 tsp. MSG(optional)

RECIPE

Cut the pork into slices about 2 inches by 1/8 inch (5 cm by 26mm by 4mm). Mix with the egg white paste and 1/8 tsp. of the salt. Set aside.
Mix the soy sauce, sugar, ginger, MSG, cornstarch, and stock into a sauce and set aside.
Heat 2 tbsp of the oil in a wok to moderately hot, add the cabbage and 1/8 tsp. salt, stir-fry until cooked. Remove, drain, and set aside.
Add the rest of the oil to the wok and heat it to about 230^oF(110^oC) . Add the pork slices, stirring to keep them from sticking together. Cook until done, remove, and drain well.
Pour the oil out of the wok and reheat it. Add the peppercorns and soybean paste and stir-fry until the peppercorns turn purplish-red. Add the pork, sauce, chili oil, and ground sesame seed, and stir-fry until the sauce thickens. Pour the meat and sauce over the cabbage hearts and serve.