Name: Spiced pork
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1.5 kilogram lean pork chops; 1/2 teaspoon five spice powder; 1 1/2 tablespoon sweet sherry; 1 1/2 tablespoon cornflour; 2 tablespoon soy sauce; 1 teaspoon finely chopped green ginger; oil, for frying; 1/4 cup water; 1 chicken stock cube; 2 teaspoon soy sauce, extra

Ingredients

1.5 kilogram lean pork chops

1/2 teaspoon five spice powder

1 1/2 tablespoon sweet sherry

1 1/2 tablespoon cornflour

2 tablespoon soy sauce

1 teaspoon finely chopped green ginger

oil, for frying

1/4 cup water

1 chicken stock cube

2 teaspoon soy sauce, extra

Method

1.Trim chops, discard the fat and bones. Mix together remaining ingredients in bowl, except chicken stock cube, water and extra soy sauce; add chops, mix well. Set aside two hours. Stir occasionally.

2.Heat oil into wok or pan: oil should be 2.5cm in depth in wok. When hot, add marinated pork chops, fry quickly on both sides until golden brown and cooked through.

3.Remove pork chops from pan, cut into serving-size pieces, keep warm.

4.Combine in pan, water, crumbled stock cube and extra soy sauce, bring to boil, pour over pork.

5.Serve with Chinese mixed pickles scattered over.

The pickles can be bought in cans or jars from Chinese food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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