Salt and Pepper “Pork” Strips (Vegan)

Ingredients

• 300 g vegan "pork" strips (or soy curls/chunks (see notes))
• Neutral cooking oil
• 6-8 tbsp cornstarch (more if needed)
• 1/8 tsp fine salt
• 1/4 tsp ground white pepper
• 1/4 tsp Chinese 5 spice powder
• 1/2 tsp fine salt
• 1/4 tsp ground black or white pepper
• 1/4 tsp Chinese 5 spice powder
• 2 tbsp cooking oil
• 1 small onion (diced)
• 6 cloves garlic (minced)
• 2 siling haba (sliced)
• 2 siling labuyo (optional for extra heat)
• 1 small green or red bell pepper
• 2 scallions or green onions (thinly sliced)
• Additional salt (to taste, if needed)

Instructions

1. 1

   --- Pre-Heating the Oil ---

2. 2

   Heat a large frying pan or wok with enough oil to submerge the strips.

3. 3

   --- Coating ---

4. 4

   In a large bowl, mix the cornstarch, salt, pepper, and 5 spice powder.

5. 5

   Add the pork strips into the cornstarch mix. Mix the pieces into the starch until these are coated well.

6. 6

   --- Cooking the "Pork" ---

7. 7

   Check the heat of the oil. If you see small bubbles, you can test it out by getting a small piece. Add it in the oil and if it immediately sizzles very rapidly, it’s good to go. Remember, you’ll want to fry the pieces quickly to get them crisp evenly so the oil has to be very hot.

8. 8

   Add in the coated strips (1/3 of the batch or depending on the size of your pan/wok). Make sure not to overcrowd the pieces so these can all cook well.

9. 9

   Leave the strips to cook for 45 seconds to 1 minute or so, until crisp, and then immediately remove from the oil. Do not over fry the pieces.

10. 10

    Add another batch of strips into the oil and cook until crisp. Transfer the pieces to a strainer to drain excess oil.

11. 11

    --- Spice Mix ---

12. 12

    Meanwhile, prepare the salt and spices in a small bowl. Mix well then set aside for later.

13. 13

    --- Sautéing ---

14. 14

    In the same pan/wok you used to fry the strips, add in some oil over high heat.

15. 15

    When hot, add in the onions and sauté for 1 minute. Move to the side of the pan/wok and then add in the garlic.

16. 16

    Leave the garlic to cook over medium high heat until golden brown and crisp.

17. 17

    You can add in the chiles and peppers to cook down as well.

18. 18

    When the garlic is golden brown, add in the white parts of the onion leeks then mix everything together and leave to cook for 1-2 more minutes until the chiles and onions are cooked.

19. 19

    Over high heat, add in the crispy pork strips and the green part of the onion leeks.

20. 20

    Sprinkle 1/2 of the salt and spice mix first. Mix well and add in the rest of the spices.

21. 21

    Taste the strips and feel free to add more salt, to taste, if needed.

22. 22

    Serve and enjoy immediately while still hot and crisp. You’ll want to scoop up those little bits of crispy garlic, onions and chiles, and enjoy it with rice.