Braised Pork Slices with Squid
A Shandong (Lu) dish of stir-fried pork slices and rehydrated squid, served in a rich, savory sauce with tender, succulent meat.
Ingredients
Soaked dried squid (scored in cross-hatch pattern, cut into 1-inch long strips)
200g
Lean pork (cut into thin slices)
50g
Bok choy (cut into small diamond-shaped slices)
5g
Ham (cut into small diamond-shaped slices)
5g
Soaked bamboo shoots (cut into small diamond-shaped slices)
5g
Egg white
0.5
Shaoxing wine
10g
Sichuan peppercorn water
10g
Soy sauce
30g
Sugar
1g
Salt
0.5g
MSG
2g
Chicken broth
50g
Lard
40g
Wet cornstarch
25g
Shredded scallion
1g
Shredded ginger
1g
Instructions
1
Preparation
Score the soaked dried squid with a cross-hatch pattern, then cut into 1-inch long strips. Cut the pork into thin slices and toss with egg white and wet cornstarch. Cut the bok choy, ham, and bamboo shoots into small diamond-shaped slices.
2
Blanching the squid
Bring water to a boil in a wok, add the squid strips and blanch until they curl up, then remove and drain well.
3
Sliding the pork
Heat lard in the wok to about 50% hot, add the pork slices and slide-cook until just done, then drain through a strainer.
4
Braising
Add a small amount of oil to the wok; when hot, sauté scallion and ginger until fragrant. Add the bok choy, bamboo shoots, and ham, then pour in the soy sauce, Shaoxing wine, Sichuan peppercorn water, salt, sugar, and MSG. Add the pork slices and curled squid. Once it comes to a boil, thicken with wet cornstarch, drizzle with bright oil, and serve.
