House of Confucius Pork Fillet

Name: House of Confucius Pork Fillet
Yield: Serves 4 with 2–3 Other Dishes
Cuisine: China
Ingredients: 350 g (12 oz) pork fillet, cut crossways into 6 mm (¼ in) thick pieces; 25 g (1 oz/¼ cup) tapioca or potato flour; vegetable oil for deep-frying; 30 ml (2 tbsp) green spring onion rounds; 1 large egg white, lightly beaten; 2.5 ml (½ tsp) salt; sweet bean sauce as dipping sauce; 10 ml (2 tsp) thin or light soy sauce; 10 ml (2 tsp) Shaoxing wine or medium dry sherry; 15 ml (1 tbsp) white spring onion rounds; 7.5–10 ml (1½–2 tsp) roasted ground Sichuan peppercorns

Preparation info

Serves
4
with 2–3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

This is an example of the style of cooking of the House of Confucius. One of the distinguishing features of this style lies in the ingenious manner in which an ordinary ingredient is treated thereby making it into a sophisticated dish.

Ingredients

350 g (12 oz) pork fillet, cut crossways into 6 mm (¼ in) thick pieces
25 g (

Asia
China
Main course

Method

Marinate the pork. Put the pork into a bowl, add the salt, soy sauce, wine or sherry, Sichuan peppercorns and spring onion rounds and stir to coat thoroughly. Leave to stand for about 15–20 minutes.
Gradually add the tapioca or potato flour into the egg white, stirring to mix until smooth and creamy. Pour on to the pork and mix to coat thoroughly.
Half f