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Plain Deep-Fried Sliced Pork
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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700g Pork fillets (tenderloin)
2 Eggs whites
11/2 tablespoons cornflour (cornstarch)
Sufficient vegetable oil for deep-frying
1 tablespoon DIP black pepper
1 tablespoon salt
Method :
Slice the pork against the grain into thin slices. Using a mallet, beat the slices until they are very thin, then cut into strips about 71/2 cm. Put the strips into a large bowl and set aside.
Beat the egg whites until they are frothy. Gradually beat in the cornflour (cornstarch) until the mixture forms a smooth batter. Pour the batter over the pork strips and toss to coat thoroughly. Set aside for 10 minutes.
Fill a large saucepan one-third full with oil and heat until it reaches 185 °C (360 °F)on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Carefully lower the meat strips, a few at a time, into the oil and cook for 1 minutes or until they are golden brown and crisp. Remove from the oil and drain on kitchen towels.
To make the dip, fry the pepper and salt in a small frying-pan over moderately high heat for 4 minutes, stirring constantly. Remove from the heat and transfer the mixture to a small serving bowl.
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