Pan Fried Pork Recipe
Ingredients :
0.5 kg 1 4 tablespoons 1 1/2 tablespoons 1 teaspoon 1 1/2 tablespoons 3 1 slice 2 tablespoons 5 cups	Pig's shoulder, boned Egg Cornflour Soy sauce Salt Rice wine or sherry Spring onions (scallions) Ginger root Hoisin sauce Oil for deep-frying Szechwan peppercorns
Method : Place the pork in a pot of water and boil over a fairly high heat until soft. Remove and rinse in cold water, then cut it into thin slices across the whole joint, keeping the shape of the joint. Place the pork skin side down in a large bowl, add 1 tablespoon soy sauce, ginger root, 1 onion cut into short lengths, 1 tablespoon rice wine or sherry and steam for 1 hour. Remove and drain off the juice. Mix the cornflour, egg and salt with the remaining rice wine or sherry and soy sauce, make it into a paste, put half of it on a plate, then place the pork skin side down on it. Spread the remaining paste on top. Warm up the oil in a deep-fryer, reduce heat and place the plate on the edge of the pan. Gently but firmly push the pork as a whole into the oil. After a while, increase the heat to high, then reduce the heat again when the pork starts to turn golden. Carefully turn it over, continue cooking until the sizzling noises are subdued, then lift it out and drain. Cut it into small pieces, arrange them on a plate and garnish with Szechwan pepper. Cut the remaining 2 onions into shreds, place them on one side of the plate and put the hoisin sauce on the other side as a dip. Serve.