Delicious pork loin with cashews, marinated with rice wine, ginger and soy sauce.
1.2 kg boneless center-cut pork loin
2 teaspoon(s) ginger, mashed
3 green onions, chopped
2 tablespoon(s) soy sauce
1/3 cup(s) rice wine
2 teaspoon(s) sugar
1 teaspoon(s) salt
black pepper
1 1/2 cup(s) cornstarch
3 eggs, beaten
2 cup(s) cashew nuts, chopped
2 cup(s) peanut oil
Cut the meat, across the grain, into 1/8 inch thick slices. Cut the slices into 2 inch square pieces. Place the slices in a big bowl and add the soy sauce, rice wine, green onions, ginger, sugar, salt and pepper. Toss to coat and refrigerate covered for 2-3 hours.
Dredge each pork slice in the cornstarch, dip in the beaten eggs, drain, and coat with the chopped cashews. Lightly press the meat slices so that the cashews are secured.
Heat the oil in a wok or large skillet. Add as many pork slices as can fit in the wok (don't overcrowd), and fry over high heat for 3-4 minutes. Turn the pieces constantly until they are finely cooked and golden brown. Remove with a slotted spoon, and drain. Fry the remaining slices in the same manner. Remove, drain and serve immediately.
