Pork Karaage with Ginger
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Ingredients
- 600 g pork shoulder, diced
- 2 tbsp soy sauce
- 15 g fresh root ginger, grated
- 2 garlic cloves
- 80 g cornflour
- 500 ml vegetable oil
- 1 lemon
Method
- 1
Crush the garlic and mix with the soy sauce and ginger. Toss the pork in the mixture and marinate for 15 minutes.
- 2
Drain off the excess marinade and toss the pork in the cornflour until evenly coated.
- 3
Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds).
- 4
Fry the pork in two batches for 4-5 minutes, turning, until deep golden and no pink remains inside.
- 5
Drain on kitchen paper.
- 6
Serve hot with lemon wedges to squeeze over.
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