Well, I have been spending a lot of time playing with recipes here in Shanghai. Due to some miscalculations cooking a different recipe, I came up with this recipe. I had to tweak it a few times to get it to come out right. I know some of you have misgivings about deep frying, buy trust me, if the temperature on the oil is right and you use fresh corn or vegetable oil, it primarily gives the pork a beautiful sheen and cooks it fast so it is extremely tender. I use this for group dinners as you can make quite a few pieces in a good size pork roast. I use the roast as it is slightly larger in circumference and the slices end up being a nicer size. But if you buy tenderloins, they will work too!
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SHELLY'S SHANGHAI PORK
1 lb Pork Loin or Pork roast, whole, unlaced
1/4 cup corn starch
cooking oil
Marinade:
3 TBS Lime Juice
1/4 Cup Dark Soy Sauce
2 Cloves Garlic, crushed
1/2 tsp Coriander
1 1/2 tsp curry powder
1/2 tsp onion powder
1/2 tsp Sichuan oil (can substitute 1/4 tsp cayenne powder)
Slice pork into very thin slices, like you were slicing a roast. Slices will be rectangular in shape and only 1/8# thick. The trick is to use thin slices so they are very tender and cook quickly. After slicing, mix marinade together. Pour over pork and let marinade in fridge for at least two hours. Can leave overnight. An hour before ready to cook, mix wet pork mixture with corn starch. Use hands to mix thoroughly. When ready to cook, heat cooking oil in wok or pan. You should have at least an inch on the bottom. Heat to medium high. When ready, place pork slices into hot oil and cook quickly, about a minute for each slice, turning once. Adjust oil so that it doesn't cook too fast and brown too much. Place cooked pork slices on paper towels for draining. Can be served with rice or with bread for sandwiches. Enjoy!
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