Taiwanese-style pork with pickled salad

Ingredients

For the marinade

• 2 tbsp light Soy sauce
• 3 cm Ginger, finely chopped
• 3 tsp brown sugar
• 2 tsp Sesame oil
• 2 tsp White wine
• 1 tsp cornflour
• 1 tsp oyster sauce
• 1 tsp tomato ketchup
• 1 tsp yellow bean sauce
• 1 pinch ground black pepper

For the pork

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

For the spice mixture

• 1 tbsp sea salt
• 1 tbsp crushed dried red chilli flakes
• 1 tbsp coarsely ground Black peppercorns

For the pickled salad

• 100g Carrots, thinly sliced
• 100g Cucumber, thinly sliced
• 100 g Chinese Cabbage
• 1 red chilli, seeds removed, chopped
• 1 tbsp Mirin
• 1 tbsp light Soy sauce
• 1 tsp Sugar