Crisp fried pork chops (Chinese cooking for Australians)

 

For 4 servings

• 750 gr small lean pork chops
• 4 cloves garlic, finely chopped
• 2 egg whites
• 45 ml cornflour
• 2 ml salt
• Deep-frying oil

Seasonings

• 15 ml dark soy sauce
• 10 ml dry sherry
• 5 ml white vinegar
• 10 ml sugar
• 5 ml five spices powder
• Pinch of white pepper

Preparation

1. Trim chops and place in a dish ; mix seasonings and pour over the chops ; leave for 15 minutes.
2. Mix garlic with lightly beaten egg whites, cornflour and salt ; pour over the chops and leave for a further 20 minutes, turning occasionally.

Cooking

1. Heat deep oil to very hot and deep-fry chops, several at a time, until dark brown and well crisped, about 3 minutes or longer if chops are large ; lift out and drain well.
2. Re-fry briefly in very hot oil before serving.
3. Cover a plate with shredded lettuce and arrange chops on top ; serve with a spicy salt dip (recipe below).

Spicy salt 

• 60 ml salt
• 5 ml five spices powder

1. Pour salt into a dry wok and stir constantly on moderate heat until it takes on a light color.
2. Remove from the heat and stir in five spices powder ; leave to cool.
3. Pour into a screw-top jar to store ; shake well and use as needed.

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