Crispy Ginger Fried Pork

First, marinate

1 lb pork loin sliced into fine strips

in a mixture of

1 tbsp

orange juice

3 tbsp finely minced ginger root

2 tbsp soy sauce (any darkness you prefer)

1/2 tsp salt

in the refrigerator for at least 30 minutes, and up to 12 hours. 20 minutes before the pork is finished marinating, prepare white rice. 10 minutes before the pork is finished marinating, begin to heat

3/4 C peanut oil

to a medium-high heat (as high as you can go without the oil smoking at all). Prepare the batter in a separate bowl:

1/2 C corn starch

1/4 C flour

2 tsp garlic powder

1 tsp salt

3-7 tbsp water (I failed to measure the water properly: start with a little, and thin it out one tbsp at a time until it is runny enough to coat the pork without clotting)

Grab your first pair of chopsticks and take individual strips of pork, run them through the batter, and carefully extrude them into the hot oil in the wok. Use a metal utensil (large metal spoon, for example) to loosen all of the pork strips from the bottom of the wok after a minute in the oil. After a short time, they should begin to float. If the strips stick together, increase the heat of the oil. If any smoke begins to appear, lower the heat of the oil. Cook the pork until the crust is a medium to dark golden brown colour.