Meat Recipes - Diced Pork On Crackling Rice

Ingredients

• 1lb (0.5kg) pork tenderloin, cubed

• salt and pepper to taste

• 1 1/2 tbsp cornstarch

• 5 cups (0.5kg) cooked rice

• vegetable oil for deep-frying

SAUCE

• 2/3 cups (150ml) chicken stock

• 3 tbsp soy sauce

• 1 tbsp sugar

• 2 tbsp dry sherry

• 2 tbsp corn oil

• 1 onion, thinly sliced

• 1 garlic clove, crushed

• 1 1/2 tbsp cornstarch, mixed to a paste with 4 tbsp water

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Method:

1. Preheat the oven to very cool 140C (Gas Mark 1,275F).

2. Sprinkle the pork with salt, pepper and cornstarch, rubbing them into the meat with your fingers. Set aside.

3. Place the rice in an ovenproof dish and put into the oven. Dry out the rice for 15 to 20 minutes, or until it is crisp.

4. Heat the oil until it is hot. Carefully lower the pork cubes, a few at a time, into the oil and fry for 3 to 4 minutes or until they are golden. Remove the cubes from the oil and drain on kitchen towels.

5. TO MAKE THE SAUCE: Combine the stock, soy sauce, sugar and sherry and set aside.

6. Heat the oil in a frying-pan. When it is hot, add the onion and garlic and stir-fry for 1 minute. Pour in the stock mixture and bring to the boil. add the pork, basting well, and reduce the heat to low. Simmer for 2 minutes. Stir in the cornstarch mixture and stir-fry for 2 minutes, or until the sauce has thickened.

7. Remove the rice from the oven. Return the saucepan with the oil to moderate heat and reheat the oil until it register 180C (350F) on a deep-fry thermometer. or until a small cube of stale bread dropped into the oil turns golden in 55 seconds. Put the rice into a narrow-meshed deep-frying basket and carefully lower it into the oil. Fry for 1 1/2 minutes, then drain on kitchen towels.

8. Transfer the rice to a warmed serving dish and pour over the pork and sauce.