5 oz (150 g) boneless pork loin or shoulder, with lean and fat
2 tsp. cornstarch dissolved in 2 tsp. water
1 oz (25g ) fresh chili (chilli) peppers, seeded
1 tsp. (5g) scallions, minced
1/4 tsp. salt , or to tast
2tsp rice wine
1tsp crushed yellow bean sauce
3 1/2 oz (100g ) cucumber
2 cups(500ml ) vegetable oil for deep-frying (about 4 tbsp/50 ml will be used)
1/2 tsp. (3g) ginger, minced
1 tbsp stock
RECIPE
Wash the pork and cut it into 1/2 inch (1 cm ) cubes. Mix with the crushed yellow bean sauce and the 2/3 of the cornstarch and set aside.
Cut the cucumber, chili peppers and scallions into 1/2 inch (1m) pieces. Set aside.
Heat the oil in a work to very hot about 390oF (200oC), or until a piece of scallion or ginger dropped into the oil turns brown quickly and a haze appears above the oil. Deep-fry the pork cubes until barely cooked, stirring the pieces to keep them from sticking together. Remove , drain, and set aside.
Pour the oil out of the wok, leaving only enough to cover the bottom, about 5 tsp. Reheat the oil until very hot, add the scallions, ginger, salt, cucumber, chili peppers, and stock, Stir-fry a few seconds, then add the pork cubes and rice wine. Stir-fry several times, then stir 1/3 of the cornstarch-water mixture to blend and add to the wok. Cooking , stirring, until the sauce thickens. Remove and serve.
Wash the pork and cut it into 1/2 inch (1 cm ) cubes. Mix with the crushed yellow bean sauce and the 2/3 of the cornstarch and set aside.
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