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Spiced Pork (China)
3 pounds lean pork chops
2 tablespoons cornstarch
3 tablespoons soy sauce
2 tablespoons sweet sherry
1 teaspoon pared, grated fresh ginger root
1/2 teaspoon five spice powder
1/8 teaspoon pepper
3 cups vegetable oil
1/4 cup water
1 teaspoon instant chicken bouillon granules
Chinese Mixed Pickles
Trim chops, discarding fat and bones. Mix cornstarch, 2 tablespoons of the soy sauce, the sherry, ginger, five-spice powder and pepper. Add pork, one piece at a time, to cornstarch mixture, turning to coat completely. Cover and let stand 1 to 2 hours, stirring occasionally.
Heat oil in wok over high heat until it reaches 375 degrees F. Cook 1/2 of the pork in oil until brown and cooked through, 3 to 5 minutes. Drain on absorbent paper. Cook and drain remaining pork. Cut pork into 1/4 to 1/2 inch wide slices. Transfer pork to serving dish; keep warm.
Combine water, bouillon and remaining 1 tablespoon soy sauce in small saucepan. Heat until mixture boils. Pour mixture over sliced pork. Garnish with Chinese Mixed Pickles.
Makes 4 servings.
