How to make Crispy Pork with Mayonnaise and Chili Garlic Sauce
- Prep time: 10 minutes
- Cooking time: 10 minutes
- Yields: 6 to 8 servings with steamed rice
- ½ cup cornstarch
- 1 tsp salt
- 1 tsp ground pepper
- ½ tsp sugar
- 3 lbs Pork shoulder or pork chop – cut into ½ inch thick and about 2 oz per piece
- 1 cup cooking oil
- 8 cloves garlic, minced
- 1 ½ cup pork broth
- 1 to 2 tbsp chili garlic sauce
- ¼ to 1/3 cup real mayonnaise (not the low fat or non fat mayonnaise)
- 3 tbsp fish sauce
Combine cornstarch, salt, pepper and sugar in a bowl. Toss and dredge pork into it.
Heat oil for 3 minutes until hot. Fry pork pieces 5 minutes on one side until golden brown then turn over and cook the other side for 2 minutes until brown as well. Make sure the pork pieces are at least 95 percent cooked. Set aside.
Remove all but 4 tbsp of cooking oil from the pan.
Add garlic and cook for 30 seconds.
Add broth, chili garlic sauce, mayonnaise and fish sauce.
Keep stirring over low heat until mayonnaise particles are totally dissolved.
Add pork back into the pan.
Stir to coat and keep cooking for another minute to 2.
Remove from heat. Turn off heat.
Serve with steamed rice.
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