1. For the Pork:. 2. Put pork in a bowl, cover with fresh cool water, add about 1 1/2 teaspoons salt. Rub the pork, and then let set for about 15 minutes. After 15 minutes, rinse in clean water. This is a step that most Chinese do to clean the pork. 3. Slice pork 1/4 inch thick and in 1 x 1 inch pieces. 4. Combine the rest of the ingredients (ginger through eggs) in a non-metalic container. Add pork and mix thoroughly with the marinade. 5. Put in the refrigerator at least 6 hours, or even better, overnight. The longer the pork sits, the better the flavor. 6. Use a deep fry pan - wok is better. Heat 2 inches of oil (I use soy or a combination of Soy and Peanut) over medium/high heat. Fry the pork in batches until golden brown. Remove with slotted spoon to a tray. 7. For the Sauce:. 8. Mix/whisk all and bring to boil either in a small saucepan or in a microwave safe bowl. Continue whisking so that the cornstarch does not lump up. Set aside. 9. Serve warm with dipping sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
