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Spiced Pork

creative.chef's picture
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5298 Calories from Fat 4333

% Daily Value*

Total Fat 489 g753%

Saturated Fat 74.4 g371.9%

Trans Fat 0 g

Cholesterol 617 mg205.7%

Sodium 4406.4 mg183.6%

Total Carbohydrates 37 g12.2%

Dietary Fiber 0.85 g3.4%

Sugars 1 g

Protein 189 g377.9%

Vitamin A 1.2% Vitamin C 14%

Calcium 6.8% Iron 56.7%

*Based on a 2000 Calorie diet

Spiced Pork Recipe