Dry-Stewed Pork Strips

Name: Dry-Stewed Pork Strips
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 600 g Pork shoulder (scraped, blanched, cooled, and cut into 7 cm long, 3 mm thick strips); 25 g Cooked ham, diced; 25 g Rehydrated shiitake mushrooms, diced; 25 g Canned winter bamboo shoots, diced; 25 g Green peas (for stir-frying); 25 g Soy sauce (for marinating and coloring); 15 g Shaoxing wine (for cooking); 25 g Sugar (for caramel coloring); 5 g Salt (seasoning); 5 g MSG (seasoning); 30 g Sesame oil (for frying); 15 g Scallion chunks (for steaming); 200 ml Chicken stock (for steaming and braising); 10 g Ginger chunks (for steaming); 25 g Chili oil (for drizzling); 20 g Water starch (for thickening); 1 kg Soy braising liquid (for marinating and coloring)

Korean-style pork dish featuring tender, crispy meat strips served with a variety of ingredients. Golden in color and richly aromatic.

1h 15m

Easy

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Ingredients

Pork shoulder (scraped, blanched, cooled, and cut into 7 cm long, 3 mm thick strips) 600 g

Cooked ham, diced 25 g

Rehydrated shiitake mushrooms, diced 25 g

Canned winter bamboo shoots, diced 25 g

Green peas (for stir-frying) 25 g

Soy sauce (for marinating and coloring) 25 g

Shaoxing wine (for cooking) 15 g

Sugar (for caramel coloring) 25 g

Salt (seasoning) 5 g

MSG (seasoning) 5 g

Sesame oil (for frying) 30 g

Scallion chunks (for steaming) 15 g

Chicken stock (for steaming and braising) 200 ml

Ginger chunks (for steaming) 10 g

Chili oil (for drizzling) 25 g

Water starch (for thickening) 20 g

Soy braising liquid (for marinating and coloring) 1 kg

Instructions

Prepare the pork strips

Scrape the skin of the pork shoulder with a knife to remove any hair or surface impurities. Place it in a pot of boiling water and cook through, skimming off all the blood foam. Remove, rinse with cold water, then submerge in the soy braising liquid to marinate and take on color. Take out and let cool, then cut into strips 7 cm long and 3 mm thick. Arrange the strips neatly in a bowl with the skin facing down against the bottom.

Steam the pork strips

Heat a wok, add the sesame oil and sugar, and stir until the sugar melts into a deep golden caramel. Immediately pour in the Shaoxing wine, then add the salt and chicken stock and stir to combine. Pour the mixture over the pork strips in the bowl and steam over boiling water for 30 minutes. Remove from the steamer and set aside.

Braise and reduce the sauce

Heat a wok, add the sesame oil, then stir-fry the diced winter bamboo shoots, diced shiitake, diced cooked ham, and green peas for a few seconds. Slide the pork strips together with their steaming liquid into the wok and braise gently over low heat for 5 minutes. Once the sauce has reduced and concentrated, stir in the water starch to thicken, then drizzle in the chili oil. Carefully flip the pork strips over in the wok so the other side is coated, pour the remaining chili oil over the top, transfer to a serving dish, and serve.