Vine dining 17 January 2020 Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
In this week's issue... Vine dining Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
Read More
Search

Five spice pork choplets – by Kam Po But

13 February 2008
Five spice pork choplets – by Kam Po But

Ingredients (Serves two)

500g boneless pork shoulder, cut into 2.5cm cubes
1/4tsp salt
1/4tsp curry powder
2 eggs
1/2 cup corn flour
2tbs water
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

Method

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

Book you table now at Ken Lo's Memories of China - Kensington >>
Book your table now at Ken Lo's Memories of China - Ebury Street >>

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!