Stir-fried pork with green pepper
Souped Up Recipes · ♥ 13.2K likes · 524.8K views · 5 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb pork loin
Cut the pork loin into thin slabs, stack and julienne thinly.
- ¼ tsp salt
- white pepper
- 1 tsp dark soy sauce
- 1 tbsp Chinese cooking wine
Season the pork with salt, white pepper, dark soy sauce, Chinese cooking wine, egg white and cornstarch.
- 1 whole egg white
- 1 tbsp cornstarch
Mix roughly to combine, then massage the meat for 5 minutes.
This is velveting: the cornstarch and egg white form a starchy layer around the meat that keeps the muscle fibres from seizing.
- garlic
- green pepper
Smash the garlic cloves, peel and slice thinly. Julienne the green pepper to match the pork.
- 1 tbsp light soy sauce
- ½ tbsp oyster sauce
- ½ tsp sugar
- ½ tsp five spice powder
- 1 tsp cornstarch
- ¼ cup water
Mix the sauce: light soy sauce, oyster sauce, sugar, five spice powder, cornstarch and water. Set aside.
Mixing the stir-fry sauce
- pork lard
Heat the wok on high until smoking hot, then add lard or vegetable oil.
- ½ tbsp tian mian jiang
When most of the pork has changed colour, add the tian mian jiang and mix well.
Drop the heat to medium, add the garlic and green pepper and keep mixing until the pepper is slightly wilted; longer for soft, shorter for crunchy.
Peppers and sauce to finish