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Tiger Pork


  • 2-3 pounds lean pork (tenderloin or butt)
  • 2 eggs
  • 1-1/2 cups cornstarch, divided
  • 8 cups soybean salad oil, divided
  • 2 tbsp soy sauce
  • 1 tsp ground ginger root
  • 3 tbsp hoisin sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp hot chili pepper oil
  • 3 tbsp cooking wine
  • 3 tbsp chopped green onion
  • 1 cup chicken stock
  • Garnish: peapods or lettuce


Remove fat from pork, then cut into thin slices. Mix together eggs, 1 cup cornstarch and 1 cup soybean salad oil in bowl. Add pork, marinate until cooking time. Sauce: Mix soy sauce, ginger root, hoisin sauce, garlic powder, hot chili pepper oil, cooking wine, green onion, chicken stock, and 1/2 cup cornstarch in a bowl. Heat wok; and add remaining soybean salad oil (make sure oil is very hot before you add pork). Deep-fry pork until crispy, then drain oil from wok. Pour sauce into wok with pork; stir-fry until sauce evenly coats pork. Garnish with peapods or lettuce. Makes 5 to 6 servings.

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This is an interesting name for pork and the sauce sounds amazing but, salad oil for frying? I've actually never heard of soybean salad oil it different than the soybean oil used for frying...and do you really need 8 cups of oil to fry the pork in? I think I'd probably use vegetable oil instead and maybe not so much oil...Actually thinking about it, technically you may be able to do this without the oil considering there's already a cup of it in the pork itself.


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