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