Cantonese•indulgent

Cantonese Salt and Pepper Pork

A favourite Chinese restaurant take-away dishe with crunchy pork and delicate salt and pepper flavour in fragrant garlic oil.

Ingredients

Quantities are shown as originally provided.

Rice bran oil (for pan frying)
1.5 kg skinless and boneless pork leg (trimmed and cut into 2 to 3 inch pieces and roughly 1cm in thickness)
corn starch ((or potato starch) for coating the pork pieces)
Steamed basmati rice to serve
2 teaspoons salt
½ teaspoon ground white pepper
2 tablespoons medium dry sherry
2 teaspoons Chinese five spice powder
1 teaspoon ground paprika
1 teaspoon ground turmeric
3 tablespoons rice bran oil
5 cloves garlic (finely minced)
1 large fresh red chillies (finely chopped)
2 spring onion ((shallots) finely sliced)
1 large fresh red chillies (finely chopped)
1 spring onions (shallots, finely sliced)
black peppercorns (Freshly grind )

1
Heat up a small pot with the rice bran oil, pan fry the garlic on low heat until lightly golden, then add in the chillies and spring onion (shallots) and briefly stir-fry for another 1 minute. Turn off the heat and set aside in a small bowl.
2
Marinade the pork pieces with the marinade prepared, rub and mix well into the pork pieces. Set aside for 10 minutes.
3
Lightly coat the pork pieces with corn starch or potato starch, shake off excess.
4
Heat up a non-stick frying pan with one inch of rice bran oil, and pan fry the pork pieces for 3 minutes on each side or until pork are golden brown. Pan fry in 3 to 4 batches, adding more rice bran oil as needed.
5
Pre-heat fan forced oven to 160C or 320F. Place the pork pieces in a baking tray lined with baking paper. Bake the pork pieces for 5 minutes or until the pork pieces are well browned. Place on a serving plate.
6
To serve, drizzle with the garlic oil, garnish with red chillies, spring onions (shallots) and freshly grind black peppercorns.
7
Serve with steamed basmati rice.