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Yield: 4 servings
| 2 | lb | Pork shoulder, cut into 1" |
| 2 | tablespoon | Light soy sauce |
| 2 | tablespoon | Dry sherry |
| 2 | tablespoon | Corn flour |
| 1 | pt | Vegetable oil |
| 4 | lg | Garlic cloves, chopped |
| 2 | teaspoon | Sea salt, crushed |
| 2 | teaspoon | Five spice powder |
| 2 | teaspoon | Crushed black peppercorns |
| | | Large pinch mild chilli |
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In a large bowl combine the cubed pork, soy sauce, sherry and cornflour. Leave for 20 minutes. Pour the oil into a wok or large frying pan. When it is quite hot, add the pork. Fry for 5-6 minutes or until golden. Remove the pork and pour off all but 2 tablespoons of the oil. Add the chopped garlic and fry for a few seconds. Add the remaining ingredients, fry for a few seconds to warn the spices through, then add the pork. Fry, stirring almost continuously, for a couple of minutes. Serve while hot and sizzling.
Your SALT AND PEPPER PORK is ready. Good luck!
Related recipes: Pork, Jal
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
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