J
Jeanh
Guest
INGREDIENTS:
- 250-300 grams pork steak or pork tenderloin, cut into 1/2-inch slices
- Oil for frying
- 1 egg
- 1 tablespoon cornstarch
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon ketchup
- 1 teaspoon plum sauce
- 1/2 – 1 teaspoon chili paste
- 1/4 teaspoon hoisin
- 2 teaspoons Worcestershire sauce
- 1 tablespoon black vinegar
- 1 tablespoon sugar
- A pinch of Chinese Five Spice powder
- 1 tablespoon water
- 1 teaspoon toasted sesame seeds, for garnish
- Pound the pork with a meat mallet to flatten and tenderize. I like to do this in between two sheets of baking parchment for easy clean-up. Set aside.
- In a bowl, whisk together the egg, cornstarch, Shaoxing wine, and salt. Add the pork slices to the mixture and turn everything to make sure all surfaces of the pork are well covered in the marinade. Set aside and let marinate for 30 minutes.
- In a separate bowl, mix together the sauce ingredients: ketchup, plum sauce, chili paste, hoisin, Worcestershire sauce, black vinegar, sugar, Chinese five spice, and water. Taste and adjust seasoning as desired.
- Heat a skillet or wok over high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, add the pork slices in one layer. If they can’t all fit then do this in batches. Fry the pork on one side until golden brown, turn and repeat on the other side. This should take about 5 minutes. Don’t overcook the pork or it will be tough. Set the pork aside and drain on paper towels.
- In the same skillet or wok, wiped down, bring the sauce to a boil and let this bubble for a bit, just a few seconds, and then add the fried pork. Stir until the meat is well coated with the sauce. Remove from the heat and serve sprinkled with the toasted sesame seeds.
