Recipe for cooking spiced pork

Recipes from China :: Chinese Main Dish Meats

3 lbs. lean pork chops
2 Tbsp. cornstarch
3 Tbsp. soy sauce
2 Tbsp. sweet sherry
1 tsp. pared, grated fresh ginger root
1/2 tsp. five spice powder
1/8 tsp. pepper
3 c. canola (or other vegetable) oil
1/4 c. water
1 tsp. instant chicken bouillon granules
Chinese Mixed Pickles

Trim chops, discarding fat and bones. Mix cornstarch, 2 Tbsp. of the soy sauce, the sherry, ginger, five-spice powder and pepper. Add pork, one piece at a time, to cornstarch mixture, turning to coat completely. Cover and let stand 1 to 2 hours, stirring occasionally.

Heat oil in wok over high heat until it reaches 375 degrees fahrenheit. Cook 1/2 of the pork in oil until brown and cooked through, 3 to 5 mins. Drain on absorbent paper. Cook and drain remaining pork. Cut pork into 1/4 to 1/2 in. wide slices. Transfer pork to serving dish; keep warm.

Combine water, bouillon and remaining 1 Tbsp. soy sauce in small saucepan. Heat until mixture boils. Pour mixture over sliced pork. Garnish with Chinese Mixed Pickles.

Makes 4 servings.