Dry-Fried Pork Filet

May 21st, 2010 | | 0 Comments »


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INGREDIENTS
7 oz (200g) boneless pork filet
2 tsp. soy sauce
1 tsp. rice wine
3 tbsp cornstarch, dissolved in 3 tbsp water
2 cups (500 ml ) vegetable oil for deep-frying
3 tbsp spiced pepper-salt (see p. 10)
1/4 tsp. MSG(optional)
RECIPE
  1. 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.
  2. 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.
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