Sliced pork that is marinated, then lightly breaded and fried. Often served as ban chan, a drinking snack, or as part of a special day meal.
1 lb pork shoulder
2 each eggs
3/4 cup flour
1/4 cup potato starch
vegetable oil to pan fry
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 ounce ginger, peeled
- 4 cloves garlic, peeled
- 2 tablespoons honey
- 1 teaspoon rice wine
- 1 teaspoon lemon juice
- Place the first four ingredients in a blender and liquify.
- Transfer to a mixing bowl, add the rest of the marinade ingredients and mix well. Let stand 1 hour at room temperature.
- Cut meat into roughly 1/2 inch by 1 1/2 inch strips.
- Lightly salt & pepper each strip and let stand for ten minutes.
- Add meat to marinade and let stand in the refrigerator for 2 hours.
- Remove meat from marinade and pat dry.
- Mix flour and starch together.
- Heat a non stick pan over medium heat.
- Add 2 to 3 tablespoons cooking oil.
- Dredge meat through flour mix, dip in beaten egg, and fry for about two minutes per side(just lightly browned)
- Serve with a soy sauce based dipping sauce.
- May be served as a side dish (Ban Chan) part of a meal, as a drinking snack with kimchi, or as an appetiser.
- Place the marinated meat on mini skewers with asparagus stalks, different colored bell pepper, and/or green onion all cut to the same length as the meat.
- Dredge through the flour mix and place in a lined steamer tray.
- Steam the pork skewers for about five minutes, or until the flour/starch coating sets.
- Remove from steam tray and dip in egg, then fry as above.