I watched the latest School of Wok YT video. And I was sold to this recipe on the spot.
The next day, I bought pork chops and frying oil. The ingredients for the marinate were in stock. Give the pork 1 or 2 hours to marinate in the fridge. The frying process is very quick. Just start with the bones, they need twice as much time to get done. The thin meat is ready in 2 to 3 min.
The pork is served on rice. To give it a bit more depth, roast green onions, lots of garlic and some hot red pepper in a pan. Finish it with toasted sesame seeds.
Ingredients for 2:
300 g pork cutlet
3 spring onions, 6 cloves of garlic, 1 red hot pepper
Sesame seeds
Short grain rice
Oil for deep frying
Marinate:
3 tbsp Chinese cooking wine, 2 tbsp light soy sauce, 1 tsp brown sugar, pinch 5spice, pepper, 2 tbsp cornflour
Cut the pork in thin slices and bash them to flatten them out. Mix the marinate without the cornflour first and knead them into the meatstrips. Dust with cornflour and mix again.
Heat up the oil to 180 C. F4y the pork in batches.
In a small pan in a little oil sauté the veg. Season with salt and pepper.
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