Wash, dry and cut the poork filler into 1” x 1 ½ “ thick slices.
Peel and mince the shallots and ginger to mix with the marinade. Immerse the pork slices in the marinate to coat evenly then leave to stand for 30 minutes. Blend in the oil and continue to marinade for a further 30 minutes.
Beat the egg. Coat the pork slices with the beaten egg then dust with cornflour.
Gently bring the oil to boil and slide in the pork to deep fry till golden brown. Remove and drain on the kitchen paper.
Halve the lemon lengthwise then cut widthwise into thin slices to border the platter. Arrange the deep fried pork in the centre then sprinkle the grated lemon peel on top. Garnish with the parsley sprigs.
Heat a pan with the extra oil. Sizzle the wine, then pour in the lemon juice and seasoning to bring to boil. Thicken the juice with the gravy mix then pour over the pork to serve.
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