Salt & pepper pork
4 Servings
Ingredients
| Quantity | 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 |
| Large pinch mild chilli powder | ||
Directions
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.