This is a really tasty way to cook pork in a Chinese style which is much more interesting than the traditional sweet and sour pork balls. It has a light coating, but full on flavours of ginger, garlic and of course five-spice.
500g Pork tenderloin, skin off
2 tbs Vegetable oil
1 tbs Dark soy sauce
1 tbs Brandy
½ tsp Five-spice powder
1cm Fresh ginger, finely chopped
2 Garlic cloves, crushed
2 Spring onions, finely chopped
1 Egg, beaten
Oil for deep frying
Preparation and cooking
Mix together the oil, dark soy sauce, brandy, five-spice powder, finely chopped ginger, crushed garlic, and finely chopped spring onions in a large bowl.
Now prepare the pork tenderloin by removing any skin, and then cutting across the grain of the meat, into small round fillets about 1cm thick. Slice each round into 2-3 strips, so that you will end up with pieces about 1 cm x 1 cm x 6 cm in size. (Its important that the major cut is across the grain of the meat, so that it is extremely tender after cooking). Repeat for the whole length of the tenderloin, and you should end up with 30-40 pieces depending upon the size of the pork tenderloin. Place the pork pieces in the large bowl and marinate with the sauce ingredients for at least 1 hour, and preferably longer.
When you are ready to start cooking, heat the oil in a deep pan or deep fat fryer to around 170-180°C. Drain the liquid from the marinade and discard. Add a beaten egg to the pork in the bowl and gently mix to coat all pieces. Place the flour on a flat plate, and remove the pork pieces one at a time, and roll in the flour until well coated. Repeat for all of the pieces of pork.
Deep fry the pork for 4-5 minutes until cooked and golden brown. Remove and drain on kitchen paper to remove excess oil.
This dish also works really well with chicken breast, or can be even made with chicken wings.