Celtuce with White Meat
Zhejiang cuisine. This dish features non-greasy pork, a fresh and savory flavor, and celtuce as the base.
Ingredients
pork (hind leg tip)
250 g
celtuce
100 g
garlic paste
1 tbsp
Shaoxing wine
1 tbsp
soy sauce
1 tbsp
salt
to taste
vinegar
to taste
MSG
to taste
scallion segments
to taste
ginger slices
to taste
sesame oil
a pinch
Instructions
1
Step 1
Remove the leaves and peel from the celtuce, wash it clean, and cut it into thin slices. Toss with a little salt, marinate for 15 minutes, then squeeze out the excess water and spread the slices evenly across the bottom of a plate; set aside. Wash the pork, blanch it briefly in a pot of boiling water, then remove and rinse clean.
2
Step 2
Place the garlic paste in a bowl, add the soy sauce, vinegar, salt, MSG, and sesame oil, and stir into a seasoning sauce; set aside.
3
Step 3
Place the pork in a pot, add water, Shaoxing wine, scallion segments, and ginger slices, and bring to a boil. Reduce to low heat and simmer until the pork is fully cooked and tender. Remove the pork, slice it thinly, and arrange the slices over the celtuce. Pour the seasoning sauce on top and toss well before serving.
