Recipe by Chrysl Castelino
Ingredients:
For the marinade
1 tbsp vinegar
1 tbsp soy sauce
1 tbsp Hoisin sauce
2" ginger - juice
1 tsp pepper powder
1/4 tsp salt
1 egg
3-4 tbsp corn flour
Steps:
1/2 kg pork (boneless & skinless)
2" ginger (julienned)
1 medium sized onion (sliced)
3 tbsp Hoisin sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp vinegar
salt to taste
oil for deep frying
2" ginger (julienned)
1 medium sized onion (sliced)
3 tbsp Hoisin sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp vinegar
salt to taste
oil for deep frying
 |
| Combine All The Sauces In A Bowl |
For the marinade
1 tbsp vinegar
1 tbsp soy sauce
1 tbsp Hoisin sauce
2" ginger - juice
1 tsp pepper powder
1/4 tsp salt
1 egg
3-4 tbsp corn flour
Steps:
- Cut the pork into thin slices, wash and drain out all the water.
Marinate Sliced Pork For 3-4 Hours - Transfer to a bowl and marinate with vinegar, soy sauce, Hoisin sauce, ginger juice, pepper powder and salt. Marinate for at least 3-4 hours.
- Just before deep frying the pork, add the egg and corn flour.
- In a pan, heat oil for deep frying.
- Add the pork meat in batches and fry till completely cooked and golden brown on the outside.
- Heat 2 tbsp oil in a wok and fry the ginger till aromatic.
- Add the sliced onion and fry till translucent.
- Now add the fried pork and fry for a minute or two.
- Add the soy sauce, Hoisin sauce and vinegar and mix well.
- Pour in 1/4th cup of water and bring to a boil.
- Continue to cook until the water has evaporated and the sauce has coated the meat well. Check for seasoning.
- Garnish with spring onions.
- ENJOY!
