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Ingredients :
450 g lean pork
1/2 teaspoon five-spice powder
1 1/2 tablespoons cornstarch
3 slices fresh root ginger
3 cloves garlic
1 1/2 tablespoons soy sauce
1 teaspoon caster sugar
2 teaspoons sea salt
1 1/2 teaspoons Szechwan peppercorns,
pounded
Vegetable Oil for deep-frying
Salt to taste
Method :
Slice the lean pork into thick strips,
then sprinkle and rub with the salt, five-spice powder and cornstarch.
Set aside to stand for 30 minutes. Chop the garlic and ginger finely.
Heat a wok with oil and when hot, fry half the pork strip over moderate
heat for 3.5 minutes. Drain and place in a bowl. Fry the remaining pork
strips for 3 1/2 minutes, then drain and add to the bowl. Add the soy sauce and
sugar to the pork, mixing well. Pour away the oil to use
for other purposes, leaving 2 tablespoons. Re-heat the wok or pan. When hot, stir in the
ginger, garlic, sea salt and pepper over medium heat for 25
seconds. Pour the once-fried and
seasoned pork into the pan. Turn and stir around
quickly so that the pork is evenly coated by the spicy
ingredients. Turn, toss and stir for 1
minute. Transfer to a heated
serving dish. Serve hot with white rice.
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