Serving
Click to Enlarge

Pork Strips with Sauce
China - Sichuan

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
3/4 hr  
Yes

Simple and simply delicious. You can control the hotness to your preference - two Fresno chilis makes it "just spicy" by Southern California standards, (opinions may differ in Fargo).



14
------
1/2
1/8
1-1/2
------
2
1/4
2
3
------
1/3
1
1
1
1/3
1/2
------
2
oz
---
t
t
T
---

in
cl

---
c
T
t
t
t
t
---
T
Pork, lean (1)
-- Marinade
Salt
Pepper
Cornstarch
-- Aromatics
Chilis Red (2)
Ginger Root
Garlic
Scallions
-- Sauce
Stock
Soy Sauce
Black Vinegar (3)
Sugar
Sesame Oil
Cornstarch
---------
Lard or Oil (4)
Prep   (15 min)
  1. Chill PORK in freezer until stiff to make slicing easier. Slice very thin with the grain, then into fine strips, again with the grain (pork cooks tender so cross grain might fall apart).
  2. Mix all Marinade items and massage into Pork. Set aside for 20 minutes or more.
  3. Crush GARLIC and chop fine. Chop CHILIS fine. Slice GINGER ROOT very thin and chop fine. Slice SCALLIONS thin crosswise. Mix all.
  4. Mix all Sauce Items.
Run   (10 min)
  1. Fluff the Pork Srips so they aren't all stuck in a lump.
  2. In a wok or spacious sauté pan heat Lard very hot, stir in Pork and fry stirring over high heat until raw color is completely gone. Push the pork aside and add Chili mix to the pan. Fry stirring for a minute, then mix in with the pork.
  3. Stir in Sauce mix, bring to a boil stirring over high heat.
  4. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Pork:   Loin is preferred for this dish. sirloin end roast, pork chops or any other part of the loin, but you can use butt or shoulder if that's what you have - cook just a tad longer.
  2. Chilis   Around here we all use Fresno, but Holland Red or similar will work. For details see our Chili Page.
  3. Black Vinegar: Chinkiang Vinegar is considered best and Gold Plum is a top brand. In a pinch use Balsamic vinegar - a bit too sweet and sophisticated but it'll do. For details see our Sours page.
  4. Lard:   Lard is the traditional frying medium through Thailand and much of China, as well as Hungary and Poland. The American Heart Association so villainized it Americans are afraid to use it, but it's not nearly as dangerous as the trans fats the AHA told us to use instead. It has a better health profile than butter, and is now increasingly used by top chefs. For details see our Lard page. If you still don't want to use it, use Pure Olive Oil (not virgin), or Avocado oil for richer flavor.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
cmm_pigsauce1 071114 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.