| Pork Fillet ~ These sweet-salty pork fillets make a fine accompaniment to white rice or Chinese noodles in broth. 1½ pounds sliced fillet of pork oil for frying 1 egg beaten cornstarch as required 1 tsp finely chopped garlic 1 tbsp rice wine For the sauce: ½ cup stock ¼ cup sugar 2½ tbsp soy sauce 1. Pound the meat lightly on both sides with the blunt edge of a cleaver and cut into small pieces. 2. Heat the oil in a wok; dip the pork into the beaten egg, coat with the cornstarch and fry until the coating is crisp and golden. 3. Mix the sauce ingredients together, combining the stock, sugar, and soy sauce. 4. Heat 2 tablespoons of oil in the wok, stir-fry the chopped garlic, and as it begins to release its flavor, add the fried pieces of pork and stir-fry. 5. Sprinkle with rice wine and the sauce and cook over high heat; if the sauce is to thin, stir in an extra teaspoon of cornstarch dissolved in 2 teaspoons of water. |
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