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Chinese Recipe : Deep-Fried Pork with Orange Peel


  • 200g pork tenderloin or fillet, thinly sliced
  • ½ cup Chinese rice wine
  • 2.5 cm ginger, finely sliced
  • 1 tbsp finely sliced spring onion
  • 1 tsp salt
  • Oil for deep frying
  • 2 dried chillies, cut into 5mm pieces
  • 1 strip dried ornage peel, about 5cm x 2cm
  • ½ cup gourmet or chicken stock
  • ¼ cup sesame oil


  1. Marinate the pork with wine, half the ginger, half the spring onion and salt for 30 minutes.
  2. Heat wok and add sufficient oil to deep fry the pork.
  3. Scrape off any ginger and spring onion clinging on the pork, then deep fry the meat until golden brown.
  4. Drain pork and pour out all but 1 teaspoon of oil.
  5. Stir fry the dried chillies until reddish brown, then add remaining ginger, spring onion and orange peel, stirring well.
  6. Put in the stock and cook for 1 minute, then add pork and simmer for 2-3 minutes.
  7. Taste and add extra salt if desired, then stir in sesame oil.
  8. Leave pork to cool in the sauce and drain before serving.

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Last Modified: 11/27/11.