Servings:
Serve as a meal for 4 with steamed rice or as part of a banquet for 4–6 Servings
Ingredients
- 600 gram pork fillets, cut into 5 mm (1/4 in) slices
- 1/4 cup vegetable oil
- 2 cup spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths
- 1 tablespoon malt vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon water
- 2 tablespoon limes, halved
Marinade
- 600 gram pork fillets, cut into 5 mm (1/4 in) slices
- 1/4 cup vegetable oil
- 2 cup spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths
- 1 tablespoon malt vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon water
- 2 tablespoon limes, halved
- 2 tablespoon honey
- 2 tablespoon light soy sauce
- 2 tablespoon shao hsing wine or dry sherry
- 2 tablespoon finely diced ginger
- 1 tablespoon oyster sauce
- 2 teaspoon dark soy sauce
- 2 teaspoon five-spice powder
- 1/2 teaspoon sesame oil
Preparation
Baking Directions:
Combine pork with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes or overnight.
Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.
Add half the marinated pork and stir-fry for 30 seconds.
Remove from wok with a slotted spoon and set aside.
Heat remaining oil in the wok, add remaining pork and stir-fry for another 30 seconds.
Return reserved pork to the wok with spring onions, vinegar, soy sauce and water.
Stir-fry for a further minute or until pork is just cooked through and lightly browned.
Arrange pork on a platter and serve with lime halves.
