Materials:
450 g (1 lb) belly of pork
1 tabelspoon Chinese wine or dry sherry
pinch of ginger
1 teaspoon salt
1 teaspoon sesame oil
pinch of freshly ground white pepper
1 egg
50 g (2 oz) plain flour
1 cornflour spring, chopped
600 ml (1 pint) vegetable oil, plus 1 tablespoon
Dip:
1 spring onion, finely chopped
1 teaspoon chopped root ginger
1 garlic clove, crushed
1 1/2 tablespoons wine vinegar
1 tablespoon tomato ketchup
4 tablespoons water, plus 1 teaspoon
pinch of salt
1/2 teaspoon cornflour
coriander springs, to garnish


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Preparation time: 10 minutes, plus marinating
Cooking time: 15 minutes


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2. In a separate bowl, mix together the egg, plain flour and chopped coriander.

3. Heat 1 tablespoon oil in a wok. Add the spring onion, root ginger and crushed garlic. Fry gently until fragrant. Blend the cornflour with 1 teaspoon water, then add the vinegar, tomato ketchup, water, salt and cornflour to the wok. Let the liquid come to the boil, then pour it into a samll bowl. Set aside to use as a dip.

4. Heat the remaining oil to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds. Toss the pork strips in the egg and flour mixture until well coated. Lower the strips into the oil and fry gently until golden brown. Lift the pork strips from the oil with a perforated spoon and drain on papper towels.

5. Reheat the oil again and deep-fry the pork strips again for 1 minute. Remove from the oil and drain on paper towels. Place on a warm coriander springs. use the suace as a dip.