Ingredients (Serves two)
500g boneless pork shoulder, cut into 2.5cm cubes
1/4tsp curry powder
1/2 cup corn flour
600ml vegetable oil
2tbs chopped coriander
2 spring onions, cut into 2.5cm pieces
1/2 clove garlic
1 red chilli, chopped
1/4tsp five spice powder
1/4tsp ground Sichuan peppercorns
A few drops sesame oil
Mix the salt, curry powder, eggs, corn flour and water together and coat the pork choplets. Heat the oil in a pan until smoking and add the pork piece by piece and fry for four minutes until golden brown. Remove from heat.
Pour 2tbs of the oil into a wok and add the coriander, spring onions, garlic and chilli and cook for a minute before returning the pork to the pan. Toss everything together and sprinkle with the five spice powder, ground peppercorns and oil. Toss again and serve.
Kam Po But, executive chef, Memories of China, London