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Salt and chilli crispy pork on a serving plate.

Salt And Chilli Crispy Pork

Course Main Course, Appetiser
Cuisine Chinese, British Chinese, Scottish Chinese
Keyword pork, salt and pepper, salt and chilli, crispy pork
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 portion

Ingredients

  • 8-10 bite sized pieces slow cooked pork shoulder steak see notes
  • 1/2 egg whisked
  • 6 tablespoons potato starch
  • 4 tablespoons custard powder
  • Oil for deep frying
  • 1 teaspoon vegetable oil
  • 1/2 small onion sliced
  • 1/4 carrot sliced
  • 1 generous teaspoon chopped garlic in oil
  • 1 generous teaspoon salt and pepper mix
  • 1 spring onion sliced
  • 1/2 teaspoon crushed chilli flakes
  • 2 teaspoons rice wine

Instructions

  1. Heat oil for deep frying to 180C. Add the cooked pork pieces to a large bowl. Add the egg and mix briefly, then add the custard powder and plain flour, mixing well until the pork pieces are well coated. Carefully drop the pork pieces into the hot oil and fry for 3 minutes or until piping hot and crispy.

  2. Heat a wok or large frying pan over a medium-high heat. Add the vegetable oil and swirl around the pan. Add the sliced onion and carrot and stir-fry for 20 seconds, then add the cooked crispy pork pieces and the chopped garlic in oil. Season generously with salt and pepper mix, add the spring onion and stir-fry for 20 seconds. Finish with the crushed chilli flakes and rice wine and mix well once more.

  3. Pour the salt and chilli crispy pork on to a serving plate. Serve with curry sauce if desired.

Recipe Notes

This recipe uses slow cooked pork shoulder.