Ingredients:
- 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.
Source: http://chefronbilaro.com/crispy-pork-with-mayonnaise-and-chili-garlic-sauce
