Crispy Thinly Sliced Pork with Japanese Leeks and Salty Sauce

• 250 grams Thinly sliced pork (belly or loin)
• 1/2 tsp Grated garlic
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Soy sauce
• 1 pinch Salt
• 1 pinch Ground pepper
• 1 the same amount of each, enough to coat the meat Rice flour + katakuriko (mixed together)
• 1 stalk; 3 to 5 stalks if using scallions Japanese leeks (scallions are OK too)
• 1 tsp Grated ginger
• 1/2 tsp Salt
• 1 pinch Ground pepper
• 2 tbsp Sesame oil

1. Marinate the meat with ingredients.
2. Massage the meat gently to speed up the process.
3. Mix the rice flour and katakuriko and coat the meat.
4. Shake off the excess, and deep fry in 170C to 180C until crispy.
5. Don't fry for too long.
6. If you over fry the pork, it will become brittle like crackers.
7. As the slices are very thin, they meat will cook quickly in hot oil.
8. Finely chop the leek or scallions and submerge in water.
9. Drain and dry.
10. Mix the ingredients together with the leek or scallions.
11. Heat up the sesame oil in a thick bottomed small pan.
12. When it starts to bubble, turn off the heat.
13. Put the chopped leek or scallions mixed with the ingredients in a heatproof bowl, and pour the hot oil.
14. It will sizzle.
15. Mix well, taking care not to burn yourself.
16. Pour plenty of the sauce over the hot crispy pork to finish.
17. Serve with vegetables of your choice.
18. I used broccoli sprouts this time.

pork, garlic, sake, mirin, soy sauce, salt, ground pepper, same amount, stalk, ginger, salt, ground pepper, sesame oil

Taken from cookpad.com/us/recipes/155385-crispy-thinly-sliced-pork-with-japanese-leeks-and-salty-sauce (may not work)