Looking to add a fresh offering to the menu? Try a level-up of this classic dish with premium Australian pork.
Ingredients (serves 10)
- 900g boneless pork neck
- 80ml vegetable oil
- 60ml chinese cooking wine
- 20g cornflour
- 5g salt
- 400ml vegetable oil, extra
- 4 garlic cloves
- 3 long red chillies
- 200g cornflour, extra
- 5g white pepper
- 5g Sichuan pepper
- 5g salt
- Roughly chop pork into 2-3cm pieces.
- Place oil, Chinese cooking wine, cornflour and salt in a large bowl. Add pork and mix until evenly coated.
- Marinate for 15 minutes.
- Mix peppers and salt in a small bowl. Set aside.
Garlic and chilli
- Add oil to a medium-sized pan or wok over medium heat until hot.
- Add finely sliced garlic and chilli and cook for 1-2 minutes until garlic just turns pale golden and chillies are crisp on the edges.
- Remove from pan with a slotted spoon and drain on paper towel.
- Add remaining cornflour to marinated pork pieces and toss to coat.
- Add pork to the pan, cooking in batches, so they do not crowd the pan. Cook on each side for approximately 2-3 minutes, until coating is crisp and lightly browned.
- Remove from pan and drain on paper towel.
- Transfer pork to a large bowl along with pepper mix and crispy chilli and garlic. Toss evenly to coat then serve with coriander sprigs and mayonnaise.