Taiwanese-style pork with pickled salad

By: Ching He-Huang

Printer friendly version

This recipe is classed as intermediate

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
Prep time:
40 mins, plus overnight marinating
Cook time:
10 mins
Serves:
2

Ching He-Huang's marinated spicy pork makes a flavoursome main course in this Taiwanese-inspired recipe

Ingredients

For the marinade

For the pork

  • 3 tbsp potato flour
  • 2x150g pork fillets
  • 1 egg yolk, beaten
  • sunflower oil, for deep frying

For the spice mixture

For the pickled salad

Conversion Calculator
Close

Conversion calculator


Go

Result: 00.00

Method

1. Mix all the ingredients for the marinade. Place the pork in a non-reactive dish and pour over the marinade. Leave on one side for several hours, overnight if possible.

2. Combine all the ingredients for the spice mix and set aside.

3. Mix the pickled salad ingredients in a bowl leave on one side.

4. Coat the pork with the egg yolk and lightly dredge with potato flour.

5. Heat the oil in a wok to 180C, and fry the pork over a moderate heat for about 10 minutes or so, until cooked through and golden brown.

6. Drain on kitchen paper, slice and serve straight away. Accompany with the spice powder and spicy pickled salad.


Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation