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Plain Deep-Fried Sliced Pork

ingredients

serves 4 - 6
700 g (1 1/2 lb) Pork fillets (tenderloin)
2 Egg whites
1 1/2 Tbs Cornflour (cornstarch)
Sufficient vegetable oil for deep-frying

for the dip

1 Tbs Black pepper
1 Tbs Salt

method

1. Slice the pork against the grain into thin slices. Using a mallet, beat the slices until they are very thin, then cut into strips about 7 1/2 cm (3 in) by 5 cm (2 in). Put the strips into a large bowl and set aside.

2. Beat the egg whites until they are frothy. Gradually beat in the cornflour (cornstarch) until the mixture forms a smooth batter. Pour the batter over the pork strips and toss to coat thoroughly. Set aside for 10 minutes.

3. Fill a large saucepan one-third full with oil and heat until it reaches 185 °C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Carefully lower the meat strips, a few at a time, into the oil and cook for 1 minute or until they are golden brown and crisp. Remove from the oil and drain on kitchen towels.

4. To make the dip, fry the pepper and salt in a small frying-pan over moderately high heat for 4 minutes, stirring constantly. Remove from the heat and transfer the mixture to a small serving bowl.

5. Serve the pork strips at once, with the dip.

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