Jia cai fried pork slivers
Chinese Cooking Demystified · ♥ 9.2K likes · 339.1K views · 9 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g pork loin
Cut 200 grams of pork loin into sheets, then into about two inch slivers against the grain.
- ¼ tsp salt
- ¼ tsp sugar
- 1 tbsp cornstarch
- ½ tsp soy sauce
- ½ tsp liaojiu
- 1 tsp white pepper powder
- 2 tbsp water
- 1 tsp oil
Marinate with salt, sugar, cornstarch, soy sauce, liaojiu, white pepper powder and water; mix well and coat with about a teaspoon of oil.
- 3–4 tbsp oil
Add three to four tablespoons of oil to a hot wok, enough that it can almost submerge the slivers, for a poor man's pass through oil.
On a high flame, once bubbles form rapidly around a pair of chopsticks at about 180 centigrade, add the pork slivers, break them up and fry about 30 seconds; once almost done, stir fry another fifteen seconds to finish.
Remove to a strainer and drain off most of the oil; leave only about two to three tablespoons in the wok.
- 2 cloves garlic
- ½ inch ginger
Flame to low, add the minced garlic and ginger and fry about 30 seconds until fragrant.
- 80 g jia cai
- 1 tbsp liaojiu
Flame to high, add the jia cai and fry another 30 seconds, then pour the liaojiu over the spatula and around the sides of the wok.
- 1 tsp soy sauce
- ¼ tsp dark soy
- the remaining usual suspects
Mix, then season with soy sauce, dark soy for colour, and the remaining seasonings, which were only shown on screen.
- 50 g bean sprouts
- 20 g julienne carrot
- ½ tsp cornstarch
Add the bean sprouts and julienne carrot, fry 30 seconds, flame to low, add the cornstarch slurry, final mix and out.