RECIPE: Hot diced pork

This is spicy and hot and goes well with Chinese congee (rice soup) or noodles.

Makes four servings
1 kg diced lean pork, cut into
¾ -inch cubes.
marinade
2 tablespoons white wine
2 egg whites (or 2 tablespoons cornflour)
2 tablespoons plus 3 cups vegetable oil
2 cups diced canned bamboo shoots or 2 cups diced green bell pepper, or 2 cups diced asparagus.
2 tablespoons pickled hot pepper
2 tablespoons minced spring onions
2 teaspoons fresh ginger
2 tablespoons fermented black beans
2 tablespoons white wine
4 tablespoons soy sauce
2 teaspoon vinegar
1 tablespoons liquid corn flour

METHOD

1. Mix the diced pork with all the marinade ingredients.

2. Heat 3 cups of vegetable oil in the wok until smoking hot. Toss in pork and deep fry for 10 to 15 seconds. Remove pork, set it aside to drain. Pour off all but 2 to 3 tablespoons of oil from the wok. Reheat the remaining oil till smoking hot.
3. Add the fried pork, bamboo shoot, pickled hot pepper, minced spring onions, and fresh ginger and black beans. Stir over high heat for a minute or so.

4. Add the wine, soy sauce, vinegar, and liquid corn flour and stir till blended. Serve hot.