- Cut the pork into diamond-shaped slices, 1 1/2 inches (4 cm ) in each side. Mix with the MSG , soy sauce and cornstarch and stir to coat well.
- Heat the oil in a wok to very hot about 400oF (200oC), or when a piece of scallion or ginger tossed into the oil quickly turns brown and a haze appears above the oil. Deep-fry the pork until the coating becomes crisp. Remove the pork, drain and let stand for 2 minutes while reheating the oil to 400oF. Place the pork back in the oil for a few seconds, remove immediately and sever with the spiced pepper-salt as a dip.