PORK WITH WORCESTERSHIRE SAUCE喼汁肉脯:
****
12 oz. to 1 lb. pork fillet
tapioca starch for dredging
cooking oil
seasoning:
½ tsp.
each of salt & sugar
1 tsp.
sesame oil
¼ tsp. baking soda
½ tbsp rice wine or dry sherry
1 tbsp tapioca starch
1 egg yolk
extra tapioca starch for dredging
sauce:
1
tbsp. tomato ketchup
1 tsp.
sugar
2
tbsp. Worcestershire sauce
¼ tsp.
ground black pepper
½ tsp.
sesame oil
Slice pork fillet into roughly 2 x 2-inch in
size and 1/8-inch in thickness. Mix seasoning ingredients together and marinate
for 30 minutes. Mix in egg yolk; then dredge pork pieces with tapioca starch
and set aside.
In a large non-stick
skillet over medium-high heat, heat 2-3 tbsp. cooking oil until hot. Add pork pieces, arranging them
in a single layer in skillet. Cook in batches until golden brown on both sides,
1-2 minutes, but take care not to overcook. Remove cooked pieces to keep warm
while cooking the rest, adding more oil to skillet when necessary.
