IndigoDaisies

Yin and Yang crispy pork

Last night I mentioned my dinner and a few people asked for the recipe and inspired me to write a post (yes I know it’s been a while). Yin and Yang Pork is quite often a dish I make with leftover Pork using a Ching-He Huang recipe from the book Ching’s Fast Food. Here it is…

250g pork fillet cut into 5mm slices
400ml groundnut oil
50g cornflour

For the marinade
1 tbsp ginger, peeled and grated
1 tbsp rice wine or dry sherry
1 spring onion finely chopped
1 tsp Sichuan peppercorns, ground (I usually use normal pepper)
1 tsp light soy sauce
1 tsp yellow bean sauce
1 tsp hoisin sauce
Pinch of Chinese five spice

Mix the marinade ingredients in a large bowl, add the pork and stir to coat, leave to marinate for a minimum of 20 minutes (or preferably overnight if you’re more organised than me).

Place a wok over a high heat and add the oil and heat until a cube of bread dropped in turns golden.

Dust the pork pieces in potato flour or cornflour and place in the hot oil, fry and turn occasionally until crisp and browned.

My variations:
Last night I added cashew nuts and we had it with mushroom egg fried rice
If I have no Sherry I just use wine (which surprising I usually do have)
If I don’t have a spring onion I just use normal onion
Sometimes I don’t have all the marinade ingredients so just put extras of the ones I do have or substitute with something similar, I’ve used sweet chilli sauce before

And here’s a photo of another happy memory – my very much missed little old lady helping me pick this exact recipe a few years ago. This really is a favourite in our house!