Free Food Recipes

Ingredients

• 1.2 kg (2 1/2 lb) pork chops
• 7 ml (1/2 tablespoon) salt
• pepper to taste
• 45 ml (3 tablespoons) wine sediment paste
• 7 ml (1/2 tablespoon) sugar
• 22 ml (1 1/2 tablespoons) corn flour
• 30 ml (2 tablespoons) sherry
• 1 egg-white
• 2 red peppers
• 3 cloves garlic
• oil for deep-frying
• 30 ml (2 tablespoons) lard (use oil if not available)
• 15 ml (1 tablespoon) sesame oil

Serve 6-8

** Free Food Recipes **

Method:

1. Remove the pork meat form the bones, and cut it into small cubes. Sprinkle and rub the salt and pepper over the meat. Mix the wine sediment paste, sugar, corn flour, sherry and beaten egg white into a paste.

2. Apply this to the pork until every piece is well covered. Cut the pepper into 2.5cm/1 in slices and chop the garlic coarsely.

3. Heat the oil in a deep-fryer or in a large frying pan. When the oil is hot enough for a crumb dropped into it to sizzle, add the pork pieces, and deep-fry them over a high heat for 3 1/2 minutes. (If shallow-frying, turn the pork pieces with a perforated spoon.) Drain them thoroughly.

4. Heat the lard in a frying pan. Add the pepper, and fry it over a high heat for 1 minute. Add the garlic, and return the pork pieces to the pan. Sprinkle them with the sesame oil, and turn them over dish to the eaten immediately.