Shanghai Style Fried Pork

Ingredients

About 400g pork shoulder, boned, trimmed and cut into 4 thin fillets.
30ml shao xing rice wine.
100m soy sauce.
2 tblsp white sugar.
50g corn flour.
1 leek, white part only.
30g ginger.

Method

Score fillets to flatten them, and bash a few times with the flat of a cleaver to tenderise.
Combine sugar, rice wine and soy, bash leek and ginger a few times, and marinate with pork for ½ hour.
Remove leek and ginger, keeping aside.
Toss pork in flour to coat lightly.
Heat 2 inches of oil in a very hot wok.
Add ginger and leek to wok and cook for 30 seconds.
(Leave the ginger and leek in the wok cooking for as long as possible— until they are dark brown— they will flavour the oil).
Shallow fry the pork in batches for 4 – 5minutes, until golden brown.
Before serving, return all pork to wok for 1 – 2 minutes, until deep brown, and thinly slice.
Serve with Chinese greens and rice.