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Ingredients
- Marinade:
- 1 1 1 pound boneless meaty spareribs or pork shoulder
- 2 2 2 teaspoons light soy sauce
- 2 2 2 teaspoons rice wine or dry sherry
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon sesame oil
- 2 2 2 teaspoons cornstarch
- 350 350 350 ml/12 fl ounces peanut oil
- 2 2 2 tablespoons finely chopped garlic
- 1 1 1 teaspoon salt
- 2 2 2 teaspoons roasted ground Szechuan peppercorns
- 1 1 1 teaspoon five-spice powder
- 1/2 1/2 1/2 teaspoon chili powder
- 3 4 3 4 3 - 4 cups oil for deep-frying
- 2 2 2 tablespoons oil for stir-frying
- Directions:
- 15 the pork and place in a bowl. Add the marinade ingredients one at a time, mixing in with chopsticks and adding the cornstarch last. Marinate the pork for about 15 minutes.
- 10 to and add oil. When oil is ready, carefully slide the pork cubes into the wok. Deep-fry until they are golden (this should take approximately 10 minutes). Use a slotted spoon to remove the pork. Drain on paper towels.
Preparation
Step 1
Serve hot.