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Cantonese Salt & Pepper Pork

This Cantonese Salt and Pepper Pork is the best!
Posted By: C. Chang
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Prep Time: 15 | Cook Time: 15 | Ready In: 30
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US Metric

  • 1 pound whole pork tenderloin,pork ribs or pork chops
  • 1 clove garlic, sliced thin or minced
  • 2 tsps Aloha shoyu
  • 4 tbsps Shoaxing cooking wine
  • 1 tbsp Sichuan peppercorns, toasted
  • 3 tbsps salt
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • vegetable oil (something without strong flavor) for deep frying
  • 4-5 Thai bird chiles, diced
  • 3 stalks green onions, diced

Order Chinese Cooking: Cantonese Style Cookbook


Cooking Process:

Place the pork in the freezer for 3 hours OR thaw the frozen tenderloin until soft enough to slice. Slice into 1/4- to 1/2-inch thick pieces on the diagonal. Combine the pork, garlic, soy sauce, and Shoaxing cooking wine together in a bowl and let marinate for 20 minutes. Meanwhile, crush the peppercorns and salt together (use mortar and pestle). Place a tablespoon of the salt and pepper mixture into a bowl with the flour and cornstarch. Mix well. Heat 2 cups of vegetable oil in a medium saucepan (or a wok) over high heat. The oil will be hot enough when a pinch of flour sizzles. When the pork is ready, dredge the pieces in the flour and fry the pieces in batches. Be sure not to overcrowd the pan because that will result in a drop in temperature and nothing will fry properly. Fry until just golden – about 3-4 minutes. If your slices are thicker or larger, please let them cook through. Remove from oil and let drain on a cooling rack. After all of the pork is fried, place two tablespoons of the frying oil in a wok or sauté pan and heat on high. Toss the chilis and green onions into the oil and stir fry until fragrant. Add the pork and a teaspoon of the salt and pepper mixture and stir for a few minutes. Remove from heat and serve hot. Sprinkle with more of the salt and pepper mixture. Serves 4.

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Reviewed on: Jun 1, 2016 By
Tasty and easy
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