Chiu Yim Yuk Lau (Fried Fillet of Pork coated with Peppery Salt)

Total Time
25mins
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.

Ingredients Nutrition

Directions

  1. For the marinade: Combine all of the ingredients in a bowl.
  2. Pound the pork lightly to tenderize and marinate it for 30 minutes.
  3. Heat the oil in a pan.
  4. When the oil starts to smoke, add the pork and fry over medium heat for 1 minute.
  5. Remove the pan from the heat and leave th epork in the hot oil for 1 minute.
  6. Remove the pork from the pan, but do not drain the oil.
  7. Reheat the oild until it starts to smoke.
  8. Return the pork to the pan and fry for 30 seconds.
  9. Remove, drain, and set aside.
  10. Clean the pan and return it to the heat.
  11. Add the salt, five-spice powder, and pepper.
  12. Return the pork to the pan and toss to coat the cubes evenly.
  13. Serve immediatly.

Reviews

(1)
Most Helpful

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.

JustJanS January 23, 2004

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