2 lb Pork shoulder, cut into 1"
- cubes
2 tb Light soy sauce
2 tb Dry sherry
2 tb Corn flour
1 pt Vegetable oil
4 lg Garlic cloves, chopped
2 ts Sea salt, crushed
2 ts Five spice powder
2 ts Crushed black peppercorns
Large pinch mild chilli
- powder

In a large bowl combine the cubed pork, soy sauce, sherry and cornflour.
Leave for 20 minutes. Pour the oil into a wok or large frying pan. When it
is quite hot, add the pork. Fry for 5-6 minutes or until golden. Remove the
pork and pour off all but 2 tablespoons of the oil. Add the chopped garlic
and fry for a few seconds. Add the remaining ingredients, fry for a few
seconds to warn the spices through, then add the pork. Fry, stirring almost
continuously, for a couple of minutes. Serve while hot and sizzling.