Print Recipe

Spiced Pork (China)

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  • 3 pounds lean pork chops
  • 2 tablespoons cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons sweet sherry
  • 1 teaspoon pared, grated fresh ginger root
  • 1/2 teaspoon five spice powder
  • 1/8 teaspoon pepper
  • 3 cups vegetable oil
  • 1/4 cup water
  • 1 teaspoon instant chicken bouillon granules
  • Chinese Mixed Pickles


  1. Trim chops, discarding fat and bones.
  2. Mix cornstarch, 2 tablespoons of the soy sauce, the sherry, ginger, five-spice powder and pepper. Add pork, one piece at a time, to cornstarch mixture, turning to coat completely. Cover and let stand 1 to 2 hours, stirring occasionally.
  3. Heat oil in wok over high heat until it reaches 375 degrees F. Cook 1/2 of the pork in oil until brown and cooked through, 3 to 5 minutes. Drain on absorbent paper. Cook and drain remaining pork. Cut pork into 1/4 to 1/2 inch wide slices. Transfer pork to serving dish; keep warm.
  4. Combine water, bouillon and remaining 1 tablespoon soy sauce in small saucepan. Heat until mixture boils. Pour mixture over sliced pork. Garnish with Chinese Mixed Pickles.

Makes 4 servings.