Ingredients :

  • 3 lbs. lean pork chops
  • 2 tbsp. cornstarch
  • 3 tbsp. soy sauce
  • 2 tbsp. sweet sherry
  • 1 tsp. grated pared fresh gingerroot
  • 1/2 tsp. five-spice powder
  • 1/8 tsp. pepper
  • 3 cups vegetable oil
  • 1/4 cup water
  • 1 tsp. instant chicken bouillon granules
  • Chinese Mixed Pickles (see recipe), for garnishing

(Cooking Conversion Chart)

Cooking Procedures :

  1. Trim chops, discarding fat and bones.  Mix cornstarch, 2 tbsp. of soy sauce, sherry, ginger, five-spice powder and pepper.  Add pork, one piece at a time, to cornstarch mixture, turning to coat completely.  Cover and let stand an hour or two in the refrigerator, stirring occasionally.
  2. Heat oil in a wok (or a heavy-bottomed skillet) over high heat until it reaches to 375°F.  Cook 1/2 of the pork in oil until brown and cooked through for about 3 to 5 minutes.  Drain on paper towels.  Repeat with the remaining pork.
  3. Cut pork into 1/4 to 1/2 inch wide slices.  Transfer to a serving dish.  Keep warm.
  4. In a small saucepan, combine water, chicken bouillon and remaining 1 tbsp. of soy sauce.  Heat over medium heat until mixture boils.  Remove from heat.
  5. Pour mixture over sliced pork.
  6. Garnish with Chinese Mixed Pickles.

Tagged with: chicken bouillon • cornstarch • five spice powder • ginger • Pork • pork chops • soy sauce • spiced pork • sweet sherry • vegetable oil

Filed under: Pork

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