Taiwanese Pork Loin With Quick Pickle Salad

Name: Taiwanese Pork Loin With Quick Pickle Salad
Prep time: 60 min
Total time: 65 min
Ingredients: 2 tbsp Low sodium light soy sauce; 3cm, finely peeled and grated Fresh anise; 3 tsp Brown sugar; 2 tsp Sesame oil; 2 tsp White wine; 1 tsp Cornflour; 1 tsp Oyster sauce; 1 tsp Tomato ketchup; 1 tsp Yellow bean sauce; 1 tsp Yellow bean sauce; 1 pinches ground Black pepper; 2 x 200gl / 0.22 lb, sliced into thin medallions Pork loin; 5 tbsp Potato flour; 1, beaten Egg yolk; For deep frying Sunflower oil; 1 tbsp Sea salt flakes; 1 tbsp crushed Dried chilli flakes; 1 tbsp coarsely ground Ground black peppercorn; 250g / 0.55 lb, thinly sliced Carrot; 250g, thinly sliced Cucumber; 100g / 0.55 lb, thinly sliced Chinese cabbage; 2, seeds removed, chopped Red chilli; 2 tbsp Mirin; 2 tbsp Low sodium light soy sauce; 2 tsp Sugar; Lime wedges

Serves : 4 - 6
Preparation time 1 Hours
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)

pork salad

Source from

Ching He Huang Web Site

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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.

Ingredients

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.

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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

Taiwanese Pork Loin With Quick Pickle Salad

per serving

Source from

share this recipe

About the recipe

For the marinade

For the pork

For the spice mixture

For the salad

For the garnish

Steps

share this recipe

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For the marinade

For the pork

For the spice mixture

For the salad

For the garnish