Chiu Yim Yuk Lau (Fried Fillet Of Pork Coated With Peppery Salt)

• For the Marinade
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon rice wine
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• For the pork
• 12 ounces pork fillets, cut into 1 inch cubes
• 3 cups peanut oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon five-spice powder
• 1 teaspoon pepper

1. For the marinade: Combine all of the ingredients in a bowl.
2. Pound the pork lightly to tenderize and marinate it for 30 minutes.
3. Heat the oil in a pan.
4. When the oil starts to smoke, add the pork and fry over medium heat for 1 minute.
5. Remove the pan from the heat and leave th epork in the hot oil for 1 minute.
6. Remove the pork from the pan, but do not drain the oil.
7. Reheat the oild until it starts to smoke.
8. Return the pork to the pan and fry for 30 seconds.
9. Remove, drain, and set aside.
10. Clean the pan and return it to the heat.
11. Add the salt, five-spice powder, and pepper.
12. Return the pork to the pan and toss to coat the cubes evenly.
13. Serve immediatly.

marinade, soy sauce, soy sauce, rice wine, sugar, cornstarch, pork, pork, peanut oil, kosher salt, fivespice powder, pepper

Taken from www.food.com/recipe/chiu-yim-yuk-lau-fried-fillet-of-pork-coated-with-peppery-salt-69087 (may not work)