Fish flavored shredded pork
Souped Up Recipes · ♥ 1.1K likes · 37.5K views · 6 min video
Read about tenderloin in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb pork tenderloin
- 1½ tbsp soy sauce
- 2 tsp cornstarch
- 1 tsp vegetable oil
Slice the pork tenderloin into strips and marinate with soy sauce, cornstarch and vegetable oil for 30 minutes.
- red chilies
- young ginger
- 1 tbsp vinegar
- 2 tsp sugar
- 1 tsp salt
Blend red chilies and young ginger with vinegar, sugar and salt until smooth, jar it and rest it in the fridge 24 hours as a quick stand-in for pickled chili and ginger, which normally takes a month.
- 2 tbsp pickled ginger chili blend
- 1½ tsp cornstarch
- 1 tbsp black vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
Mix the sauce: pickled ginger chili blend, cornstarch, black vinegar, soy sauce, sugar and a quarter cup of water.
Mixing the fish-fragrant sauce
- ¼ cup water
- carrot
- green chillies
- red chillies
- black fungus
Slice carrot, green chillies, red chillies and black fungus into thin strips.
- 1 tbsp oil
Heat the wok to the highest setting with about a tablespoon of oil and stir fry the pork a few minutes until it changes colour; take it out.
- 1 tbsp oil
- 1 tbsp minced garlic
Add another tablespoon of oil and a tablespoon of minced garlic, give it a minute to become fragrant, then add all the vegetables and stir fry 2 to 3 minutes.
- salt
Return the pork, turn the heat to low, push everything aside and pour in the sauce; once it thickens stir everything together and taste for salt.