Spiced Pork Recipe
Ingredients
| Soy sauce | 3 Tablespoon, divided | |
| Cornstarch | 2 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| Minced ginger | 1 Teaspoon | |
| Five spice powder | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 2 pounds boneless lean pork, cut into large pieces | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Water | 1/4 Cup (16 tbs) | |
| 1 teaspoon instant chicken bouillon granules | ||
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.
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.
Chef
