Taiwanese Pork Loin With Quick Pickle Salad

  1. Serves 4 - 6
  2. Preparation time 1 Hours
  3. Cooking time 5 Minutes
per serving

Cals


305.00

Protein (g)


20.40

Carbs (g)


27.30

Sugars (g)


11.20

Fat (g)


2.00

Sat Fat (g)


Fibre (g)


Sodium (mg)


About the recipe

starter

This is a naughty rich dish where the pork is marinated in a whole host of Chinese condiments - which will bring out the umami flavour. The pork is then battered and then deep-fried and served with a quick pickle. Serve with Jasmine rice and some wok fried greens.

For the marinade
  • Low sodium light soy sauce 2 tbsp
  • Fresh anise 3cm, finely peeled and grated
  • Brown sugar 3 tsp
  • Sesame oil 2 tsp
  • White wine 2 tsp
  • Cornflour 1 tsp
  • Oyster sauce 1 tsp
  • Tomato ketchup 1 tsp
  • Yellow bean sauce 1 tsp
  • Yellow bean sauce 1 tsp
  • Black pepper 1 pinches ground
For the pork
  • Pork loin 2 x 200gl / 0.22 lb, sliced into thin medallions
  • Potato flour 5 tbsp
  • Egg yolk 1, beaten
  • Sunflower oil For deep frying
For the spice mixture
  • Sea salt flakes 1 tbsp
  • Dried chilli flakes 1 tbsp crushed
  • Ground black peppercorn 1 tbsp coarsely ground
For the salad
  • Carrot 250g / 0.55 lb, thinly sliced
  • Cucumber 250g, thinly sliced
  • Chinese cabbage 100g / 0.55 lb, thinly sliced
  • Red chilli 2, seeds removed, chopped
  • Mirin 2 tbsp
  • Low sodium light soy sauce 2 tbsp
  • Sugar 2 tsp
For the garnish
  • Lime wedges

Steps

  • Mix all the ingredients for the marinade. Place the pork in a non-reactive dish and pour over the marinade. Leave for one hour to marinade.
  • Combine all the ingredients for the spice mix and set aside.
  • Mix the pickled salad ingredients in a bowl leave on one side.
  • Add the egg yolk to the marinated pork and lightly dredge each piece with potato flour.
  • Heat the oil in a wok to 180C, and fry the pork pieces for about 2 minutes or so, until cooked through and golden brown.
  • Drain on kitchen paper and serve straight away. Sprinkle with the spice powder and serve with the spicy pickled salad. Garnish with lime wedges.
For the marinade
  • Low sodium light soy sauce 2 tbsp
  • Fresh anise 3cm, finely peeled and grated
  • Brown sugar 3 tsp
  • Sesame oil 2 tsp
  • White wine 2 tsp
  • Cornflour 1 tsp
  • Oyster sauce 1 tsp
  • Tomato ketchup 1 tsp
  • Yellow bean sauce 1 tsp
  • Yellow bean sauce 1 tsp
  • Black pepper 1 pinches ground
For the pork
  • Pork loin 2 x 200gl / 0.22 lb, sliced into thin medallions
  • Potato flour 5 tbsp
  • Egg yolk 1, beaten
  • Sunflower oil For deep frying
For the spice mixture
  • Sea salt flakes 1 tbsp
  • Dried chilli flakes 1 tbsp crushed
  • Ground black peppercorn 1 tbsp coarsely ground
For the salad
  • Carrot 250g / 0.55 lb, thinly sliced
  • Cucumber 250g, thinly sliced
  • Chinese cabbage 100g / 0.55 lb, thinly sliced
  • Red chilli 2, seeds removed, chopped
  • Mirin 2 tbsp
  • Low sodium light soy sauce 2 tbsp
  • Sugar 2 tsp
For the garnish
  • Lime wedges

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