Ingredients

2 pound pork shoulder, cut into 1 inch cubes
2 Tbsp. light soy sauce
2 Tbsp. dry sherry
2 Tbsp. corn flour
1 pint(s) vegetable oil
4 large garlic cloves, chopped
2 tsp. sea salt, crushed
2 tsp. five spice powder
2 tsp. crushed black peppercorns
large pinch mild chili powder

Cooking Instructions

In a large bowl combine the cubed pork, soy sauce, sherry and corn flour. Leave for 20 minutes. Pour the oil into a wok or large frying pan. When it is quite hot, add the pork. Fry for 5-6 minutes or until golden. Remove the pork and pour off all but 2 Tbls. of the oil. Add the chopped garlic and fry for a few seconds. Add the remaining ingredients, fry for a few seconds to warn the spices through, then add the pork. Fry, stirring almost continuously, for a couple of minutes. Serve while hot and sizzling.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)