Every so often, as a treat, or when there’s something to celebrate, we get Chinese food. You know the drill, set menu for 4, it arrives in a giant cardboard box and the smells just drive you crazy. Well, one day, the very kind owner of the takeaway put in a free portion of salt and pepper pork, and I’ve been addicted ever since.
I’ve spent the past few years trying out different recipes and (I’m ashamed to admit) even asking Mr Chow for his recipe… which, obviously, he refused to share. Well, after years of experimentation, I’ve figured it out!
The secret is to double fry the meat, but keep a close eye so it doesn’t get burnt.
Seasoning with salt and pepper is fine but if you can dry fry the veggies at the end you’re onto a winner. By dry frying I mean using very little oil in the pan, maybe less than a tea spoon, to make sure our finished dish isn’t greasy.
here's what you'll need...
- 500 g pork
- A handful of basil leaves
- 2 eggs (whisked)
- Two cloves of garlic
- One red chilli
- Half a green pepper
- A handful of spring onions
- 4 tablespoons of flour
- 3 tablespoons of soy sauce
- Pepper to taste
- 3 table spoons of garlic salt
- Vegetable oil (enough to shallow fry twice over)