This site uses its own technical cookies and third-party cookies (technical and / or profiling) to provide a better online experience.
To learn more or opt out of all or some cookies, see the page Cookie.
By clicking on "Ok", on any element of the page or continuing navigation in any other way, you are consenting to the use of cookies.

Ok

CRISPY STIR-FRIED PORK

Course: Main
Chef: Zhao Xinyu
Featuring: Meat Spicy

Ingredients

- 300g pork loin
- 20g carrot
- 20g leek
- 10g ginger
- 10g garlic
- 5g coriander
- 600ml vegetable oil
- 80g potato starch
- 80ml cold water
- 15ml light soy sauce
- 25g white sugar
- 25ml white rice vinegar
- 3g salt
- 60ml Sichuan pepper water

Method

1.Cut the pork into 0.3 slices. Cut the leek, ginger, and carrot into thin strips. Cut

the garlic into thin slices. Roughly chop the coriander.
2.Mix the potato starch with the water and then mix with the pork slices.
3.Heat some oil to 160 ℃ and deep fry the pork until crisp then remove from the
wok.
4.Increase the heat to 180℃ and deep fry the pork again for 30 seconds.
5.Heat a little oil in a wok and stir fry the leek, ginger, and garlic until fragrant. Mix
the rest of the ingredients together to make a sauce and add to the wok. Cook
until thickened slightly.
6.Add the pork and toss to combine. Transfer to a serving platter and top with the
Coriander.

Pairings

"TURRIGA" ROSSO ISOLA DEI NURAGHI IGT

Grape Varieties: Cannonau, Carignano, Bovale Sardo, Malvasia Nera Ageing: 18-24 months in new French...

View details