eglamkowski's Journal: slashdot cookbook

Today's entry is admittedly rather uninspired, yet still very typical for chinese cuisine. If you're preparing several dishes for a large dinner, this might make a good choice: Shredded Pork with Special Sauce

And you can the snide comments already :-p

1/2 pound of lean pork
1/2 teaspoon salt
pinch of white pepper
1.5 tablespoons cornflour (corn starch)
1-2 pickled red chillies, finely chopped
2 slices fresh ginger, finely chopped
2 cloves garlic, finely chopped
2 spring onions, finely chopped
2 tablespoons lard or oil

Sauce:
3 tablespoons stock/broth
1 tablespoon light soy sauce
1 teaspoon brown vinegar
2 teaspoons sugar
3/4 teaspoon sesame oil
1/2 teaspoon cornflour (corn starch)

-Very thinly slice the pork across the grain, then cut into fine shreds and place in a dish. Add the salt, pepper and corn starch, mix well and set aside.

-Mix the sauce ingredients.

-Heat the wok and stir-fry the pork shreds in the lard/oil until white. Push to one side of the pan and add the chopped chillies, ginger, garlic and spring oinions and stir-fry quickly, then mix in with the pork.

-Add the sauce ingredients and heat quickly over high heat, stirring into the pork.

That's it.

BTW, the brown vinegar we use is Chinkiang, considered to be the best there is. You'll see all sorts of substitutes suggested, such as balsamic vinegar, red wine vinegar, or worchestershire sauce, but DO NOT use any of these substitutes. They taste NOTHING like Chinkiang vinegar. The people making those suggestions clearly have no idea what they're talking about.