7 oz (200 g) boneless pork filet
2 cups (500 ml) vegetable oil for deep-frying
2 tsp. soy sauce
3 tbsp spiced pepper-salt
1 tsp. rice wine
1/4 tsp. MSG (optional)
3 tbsp cornstarch, dissolved in 3 tbsp water
1. Cut the pork into diamond-shaped slices, 1 1/2 inches (4 cm) in each side. Mix with the MSG, soy sauce and cornstarch and stir to coat well.
2. Heat the oil in a wok to very hot about 400 F (200 C), or when a piece of scallion or ginger tossed into the oil quickly turns brown and a haze appears above the oil. Deep-fry the pork until the coating becomes crisp. Remove the pork, drain and let stand for 2 minutes while reheating the oil to 400oF. Place the pork back in the oil for a few seconds, remove immediately and sever.