Ingredients :
  • 700g Pork fillets (tenderloin)
  • 2 Eggs whites
  • 11/2 tablespoons cornflour (cornstarch)
  • Sufficient vegetable oil for deep-frying
  • 1 tablespoon ground black pepper
  • 1 tablespoon salt
 
Method :
  1. Slice the pork against the grain into thin slices. Using a mallet, beat the slices until they are very thin, then cut into strips about 71/2 cm. Put the strips into a large bowl and set aside.
  2. Beat the egg whites until they are frothy. Gradually beat in the cornflour (cornstarch) until the mixture forms a smooth batter. Pour the batter over the pork strips and toss to coat thoroughly. Set aside for 10 minutes.
  3. Fill a large saucepan one-third full with oil to 185 °C (360 °F)by thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds.
  4. Carefully lower the meat strips, a few at a time, into the oil and cook for 1 minutes or until they are golden brown and crisp. Remove from the oil and drain on kitchen towels.
  5. To make the dip, fry the pepper and salt in a small frying-pan over moderately high heat for 4 minutes, stirring constantly. Remove from the heat and transfer the mixture to a small serving bowl.
  6. Serve the pork strips at once, with the salt & pepper dip.