Chinese Crispy Chilli Pork

INGREDIENTS

• 500g Pork Steak
• 100g Cornflour
• 1 Egg
• 60ml Cooking Oil
• 4 Red Chilli
• 4 cloves Garlic
• 20g Ginger
• 2 Spring Onion
• 60ml Soy Sauce
• 20ml Rice Vinegar
• 16g Sugar
• 2 tsp Dried Chilli Flakes
• 2g Salt

STEPS

1. 1

   Cut 500g of pork steak into thin strips. In a bowl, whisk 1 egg (beaten) with 60ml of soy sauce and 2g of salt, then toss the pork through the mixture. Add 100g of cornflour and coat each strip thoroughly. Leave for 10 minutes while preparing the aromatics.

   ⏱ 10 min

2. 2

   Slice 4 red chillis and 2 spring onions, and finely chop 4 cloves of garlic and 20g of ginger. Mix 30ml of soy sauce, 20ml of rice vinegar, 16g of sugar and 2 tsp of dried chilli flakes in a small bowl.

3. 3

   Heat 60ml of cooking oil in a wok or deep frying pan to about 180°C. Fry the coated pork in batches for 6 to 8 minutes per batch, turning occasionally, until deeply golden, crisp and cooked through with no pink remaining. Transfer to a clean plate lined with kitchen paper. Wash the raw-pork utensils and bowl before using them again.

   ⏱ 6 min

4. 4

   Carefully drain excess oil, leaving about 1 teaspoon in the wok. Stir-fry 2 red chillis, 4 cloves of garlic, 20g of ginger and 1 tsp of dried chilli flakes for 30 seconds, until fragrant.

   ⏱ 1 min

5. 5

   Return the crispy pork to the wok. Add the prepared sauce mixture and toss over high heat for 1 to 2 minutes, until glossy and clinging to the pork. Add 2 spring onions and toss for 30 seconds. Serve immediately.

   ⏱ 1 min