© 2017 Ching He Huang. All rights reserved.

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)


Source from

Ching He Huang Web Site

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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