Recipe by shangrilajewel
We live and work in China, and this recipe comes from a restaurant in Beijing that our Chinese friend worked at. She was sweet to share it with us, and we absolutely love this recipe, it's addicting! You can impress your friends and save money too. My first recipe posting on Zaar, and I don't know if there's already something like this posted. You need to marinate this at least 6 hours - overnight is best. I serve this with fried rice (or plain rice) and Chinese Garlic Broccoli - which is another amazing and easy side to make...maybe I'll post that next! Enjoy!
- 2 lbs pork (I use a lean cut, loin is good)
- 1 tablespoon fresh ginger, grated
- 1⁄2 cup fresh minced garlic (YES 1/2 cup!)
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon black pepper, course grind
- 1⁄2 teaspoon salt
- dry red pepper flakes, to taste, I use 2 - 4 pinches
- 2 eggs
- oil (for frying)
- 1 1⁄2 cups water
- 2 tablespoons cornstarch
- 5 tablespoons brown sugar
- 1 tablespoon garlic
- 2 tablespoons vinegar (I use white)
- 1 tablespoon fish sauce (optional, adds a good taste)
- 1 pinch of dried chili pepper flakes (or to taste)
- 1 tablespoon grated carrot
- 1⁄2 teaspoon sesame seeds
Directions See How It's Made
- For the Pork:.
- Put pork in a bowl, cover with fresh cool water, add about 1 1/2 teaspoons salt. Rub the pork, and then let set for about 15 minutes. After 15 minutes, rinse in clean water. This is a step that most Chinese do to clean the pork.
- Slice pork 1/4 inch thick and in 1 x 1 inch pieces.
- Combine the rest of the ingredients (ginger through eggs) in a non-metalic container. Add pork and mix thoroughly with the marinade.
- Put in the refrigerator at least 6 hours, or even better, overnight. The longer the pork sits, the better the flavor.
- Use a deep fry pan - wok is better. Heat 2 inches of oil (I use soy or a combination of Soy and Peanut) over medium/high heat. Fry the pork in batches until golden brown. Remove with slotted spoon to a tray.
- For the Sauce:.
- Mix/whisk all and bring to boil either in a small saucepan or in a microwave safe bowl. Continue whisking so that the cornstarch does not lump up. Set aside.
- Serve warm with dipping sauce.