Free Food Recipes

Ingredients

• 1.2 kg (2 1/2 lb) leg of pork
• 2 ml (1/2 teaspoon) salt
• 1 ml (1/4 teaspoon) five-spice powder
• 37 ml (2 1/2 tablespoons) soy sauce
• 30 ml (2 tablespoons) dry sherry
• 3 eggs
• 45 ml (3 tablespoons) flour
• 30 ml (2 tablespoons) corn flour
• 250 ml (1/2 pint) vegetable oil for semi-deep-frying
• 15 ml (3 teaspoons) sea salt
• 5 ml (1 teaspoon) black pepper
• 60 ml (4 tablespoons) stock

Serve 6-8

** Free Food Recipes **

Method:

1. Cut the pork into 4 pieces, and boil gently for 15 minutes. Drain and cut the meat into long, wide, thin strips. Place these in a bowl and add the salt, five-spice powder, soy sauce, and sherry to season and marinate for 20 minutes.

2. Transfer the pork into a pan, heat gently for 20 minutes and turn over every 5 minutes. Remove the pork from the pan, drain and leave to cool. Beat the egg with the flour and corn flour into a batter. Coat the pork with the mixture.

3. Heat the oil in a large frying pan. When hot-but not boiling hot-add the pork piece by piece to slow-fry over a medium heat for 6-7 minutes, turning it over twice.

4. Remove the pork with a perforated spoon. After draining on absorbent paper, cut each piece of pork lengthways into 4 strips, and arrange them on a well-heated dish.

5. Heat the sea salt and pepper in a dry pan over a medium heat for 2 minutes and stir them into an aromatic ‘salt and pepper mix’. Sprinkle this over the escalope on the dish.