Salt And Chilli Crispy Pork
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 sunflower 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
- Heat oil for deep frying to 180C. Add 8-10 bite sized pieces slow cooked pork shoulder steak to a large bowl. Add 1/2 egg and mix briefly, then add 6 tablespoons potato starch and 4 tablespoons custard powder, mixing well until pork pieces are well coated. Carefully drop pork pieces into hot oil and fry for 3 minutes or until piping hot and crispy. Remove from oil and set aside.
- Heat a wok or large frying pan over medium-high heat. Add 1 teaspoon sunflower oil and swirl around the pan. Add 1/2 small onion, sliced and 1/4 carrot, sliced and stir-fry for 20 seconds, then add the cooked crispy pork pieces and 1 generous teaspoon chopped garlic in oil. Season with 1 generous teaspoon salt and pepper mix, add 1 spring onion, sliced and stir-fry for 20 seconds. Finish with 1/2 teaspoon crushed chilli flakes and 2 teaspoons rice wine and mix well once more.
- Pour the salt and chilli crispy pork on to a serving plate. Serve with curry sauce if desired.
Notes
This recipe uses slow cooked pork shoulder.