Sunday, January 12, 2014

Peking Style Shredded Pork

350g pork, thinly sliced
1 teaspoon baking soda
green shallots, thinly sliced
2 tablespoons vegetable oil
Pork Marinade 
1 tablespoon Chinese cooking wine
1½ teaspoons chicken stock powder
1 teaspoon cornflour
pinch of ground white pepper
2 tablespoons spicy bean paste sauce 
3 tablespoons water
2 teaspoons sugar
Marinate the pork with the baking soda for 10 minutes and then rinse clean the pork thoroughly of the baking soda. Pat the pork dry with paper towels and then marinate with the Chinese cooking wine, chicken stock powder, corn flour and ground white pepper. Mix well and let stand for 10-15 minutes.

In a sauté pan, heat up 2 tablespoons of oil on high heat. Add pork and stir fry until half cooked, about 2 minutes. Drain and set aside.
Using the same sauté pan, reduce to medium heat. Add bean paste sauce, water and sugar. Sauté until sauce begins to thicken, about 1 minute. Add back the pork to sauté until fully cooked. Sprinkle over the sliced green onions. Serve with rice.


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