Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Pork shoulder, cut into 1\" cubes |
2 tablespoons | Light soy sauce |
2 tablespoons | Dry sherry |
2 tablespoons | Corn flour |
1 pint | Vegetable oil |
4 larges | Garlic cloves, chopped |
2 teaspoons | Sea salt, crushed |
2 teaspoons | Five spice powder |
2 teaspoons | Crushed black peppercorns |
\N \N | Large pinch mild chilli powder |
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.