Prep 20 mins
Cook 5 mins
Very tasty authentic Chinese dish. Can also use shrimp instead of pork. Might be a little on the salty side for some.
For the Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon rice wine
- 1 teaspoon sugar
- 1 tablespoon cornstarch
For the pork
- 12 ounces pork fillets, cut into 1 inch cubes
- 3 cups peanut oil
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon five-spice powder
- 1 teaspoon pepper
- For the marinade: Combine all of the ingredients in a bowl.
- Pound the pork lightly to tenderize and marinate it for 30 minutes.
- Heat the oil in a pan.
- When the oil starts to smoke, add the pork and fry over medium heat for 1 minute.
- Remove the pan from the heat and leave th epork in the hot oil for 1 minute.
- Remove the pork from the pan, but do not drain the oil.
- Reheat the oild until it starts to smoke.
- Return the pork to the pan and fry for 30 seconds.
- Remove, drain, and set aside.
- Clean the pan and return it to the heat.
- Add the salt, five-spice powder, and pepper.
- Return the pork to the pan and toss to coat the cubes evenly.
- Serve immediatly.
I feel a bit mean not giving this 5 stars, as I was warned in the intro it might be a bit salty, and it was. Next time I make this, I'll reduce the salt for the pork to 1 teaspoon maximum. Otherwise, it was a VERY easy recipe that resulted in succulent, juicy pork with a fantastic flavour (apart from too salty). We ate this over cold sesame soba noodles for a wonderful summer dish.