Kung Pao Pork
Ingredients:
- Pork:
- 30 mlSunflower Oil
- 500 gPork, 0.75 cm slices
- 10 mlSesame Seed Oil
- 1Egg
- 5 gBaking Powder
- 3 gSalt
- 3 gPepper, ground
- 16 gCorn Starch
- Vegetables:
- 45 mlSunflower Oil
- 2Celery Stalks, quartered lengthwise, cut into 5 cm slices
- 1Red Pepper, 2 cm squares
- 200 gMushrooms, sliced
- 1Onion, quartered, layered
- 3 clovesGarlic, crushed
- 25 gGinger, finely grated
- Sauce:
- 15 mlWhite Wine Vinegar
- 15 mlWhite Wine
- 20 gHoisin Sauce
- 10 gSriracha Sauce
- 4 gSzechuan Peppercorns, ground
- 2 gSplenda
- 12 gOyster Sauce
- 6 gSalt
- 125 mlPork Stock
Method:
- Pork:
- In a bowl add Sesame Oil, Pepper, Salt, Egg White.
- Mix then add Pork, and mix.
- Add Corn Starch, Baking Powder, mix.
- In a wok on medium high heat add Oil, allow to get hot.
- Add Pork, fry for 2 minutes, turn, fry for 2 minutes more. Set aside.
- Sauce:
- In a bowl, add Vinegar, Wine, Hoisin Sauce, Sriracha, Szechuan Peppercorns, Sugar, Salt, Oyster Sauce, and Pork Broth. Mix well
- Vegetables:
- In wok on medium high heat, add Oil, allow to get hot. Add Mushrooms, fry for 4 minutes. Add Onions, fry for 1 minute. Add rest of Vegetables, fry for 2 minutes. Make a well in centre of the wok, add Garlic, and Ginger, fry for 30 seconds. Mix well.
- Add Pork, and Sauce, bring Sauce to a boil.
- Mix in Cornstarch, slowly while mixing to get desired thickness.