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This recipe makes a delicious supper, lunch, or dinner dish of deep fried pork.

Ingredients:

1 lb Ground pork

2 Finely chopped green onions

1 sl Minced ginger

3 tb Chicken broth

3 tb Water

4 Dried bean curd sheet

Additional cornstarch

1/4 c Salt

2 tb Szechwan peppercorns

2 To 4 cups vegetable oil.

1 tb Dark soy sauce

1 tb Dry Sherry

1 Egg

2 tb Cornstarch.

Cooking Method:

Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well.

Combine remaining 1 tablespoon cornstarch with water in small bowl.

Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge with dissolved cornstarch to seal. Repeat to make three more rolls.

Cut each into slices 1 1/2 inches thick; dip each end in additional cornstarch to seal filling. (Can be done 3 to 4 hours ahead to this point and refrigerated.)

For salt: Combine salt and peppercorns in small skillet and cook until browned.

Crush in mortar with pestle.

Heat oil in deep fryer to 375 deg.

Add slices a few at a time and fry until crisp.

Drain on paper towels.

Serve hot with peppercorn salt, if desired.

This page is from our Fried Pork Recipes category.

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