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Spiced Pork

creative.chef's picture
Ingredients
  Soy sauce 3 Tablespoon (Divided)
  Cornstarch 2 Tablespoon
  Dry sherry 2 Tablespoon
  Minced fresh ginger 1 Teaspoon
  Chinese five spice powder 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Boneless lean pork 2 Pound, cut into large pieces
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Water 1⁄4 Cup (4 tbs)
  Instant chicken bouillon granules 1 Teaspoon
Directions

Combine 2 tablespoons of the soy sauce, the cornstarch, the sherry, ginger, five-spice powder and pepper in large bowl.
Add pork, one piece at a time, turning to coat well.
Cover and refrigerate 1 hour, stirring occasionally.
Heat oil in wok or large skillet to 375°F.
Cook 1/2 of pork until brown and cooked through, 3 to 5 minutes.
Drain on paper towels.
Repeat with remaining pork.
Cut pork into 1/4 to 1/4 inch wide slices.
Transfer to serving dish; keep warm.
Combine water, bouillon granules and remaining 1 tablespoon soy sauce in small saucepan.
Bring to a boil.
Pour mixture over sliced pork.
Garnish with Chinese mixed pickle vegetables, if desired.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Techniques: 
Marinate
Ingredient: 
Pork

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