Spiced Pork
Spiced Pork (China)
3 lb lean pork chops
2 Tbspcornstarch
3 Tbspsoy sauce
2 Tbspsweet sherry
1 tps pared, grated fresh ginger root
1/2 tps five spice powder
1/8 tps pepper
3 cups vegetable oil
1/4 cup water
1 tps instant chicken bouillon granules
Chinese Mixed Pickles
Trim chops, discarding fat & bones
Mix cornstarch, 2 Tbspof the soy sauce, the sherry, ginger, five-spice powder & pepper
Add pork, one piece at a time, to cornstarch mixture, turning to coat completely
Cover & let st& 1 to 2 hrs, stirring occasionally
Heat oil in wok over high heat until it reaches 375 deg F
Cook 1/2 of the pork in oil until brown & cooked through, 3 to 5 min
Drain on absorbent paper
Cook & drain remaining pork
Cut pork into 1/4 to 1/2 inch wide slices
Transfer pork to serving dish; keep warm
Combine water, bouillon & remaining 1 tablespoon soy sauce in small saucepan
Heat until mixture boils
Pour mixture over sliced pork
Garnish with Chinese Mixed Pickles
Makes 4 servings
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