Crispy pork

By admin
09 September 2014

This Chinese-inspired dish is so quick and easy to make. It beats ordering takeaways!

Serves 4 Preparation: 15 min Cooking: 15 min


125 ml (½ c) chicken stock

15 ml (1 T) soy sauce

15 ml (1 T) sugar

15 ml (1 T) malt vinegar

30 ml (2 T) tomato paste mixed with 30 ml (2 T) water

15 ml (1 t) cornflour


2 egg yolks

15 ml (1 T) soy sauce

60 ml (4T) corn flour


90 ml (6 T) oil

300 g pork fillet, cut into bite-size pieces

8 dried hot chillies, chopped

5 cm piece of ginger, minced

3 garlic cloves, sliced

6 spring onions, chopped

1 Sauce: Mix the ingredients in a small bowl and set aside.

2 Coating: Mix the egg yolks, soy sauce and cornflour in a medium bowl.

3 Pork: Add the meat to the coating mixture and stir to combine.

4 Heat half the oil in a wok or large pot over high heat. Line a baking sheet with paper towels to drain the cooked meat.

5 When the oil is hot, add about a third of the pork and immediately use chopsticks or a fork to separate them. Fry until golden brown. Use a slotted spoon to remove from the hot oil and transfer to the lined baking sheet. Repeat with remaining pork. Discard the oil and wipe out the wok or pot.

6 Heat the remaining oil in the wok or pot over high heat for 1 minute. Add the chillies and cook until they almost turn black. Add the ginger and stir-fry for 30 seconds, then add the garlic, all the pork and the spring onions.

7 Stir the sauce in the bowl, add to the pork and stir-fry for 1 minute.

8 Serve with rice.

-- Hope Malau

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