Fernbrake Pork Tenderloin Shreds

Name: Fernbrake Pork Tenderloin Shreds
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 200 g Dried fernbrake (pre-soak: boil for 20 minutes, rehydrate in warm water, change water multiple times to remove astringency, squeeze out excess bitter juice); 500 g Pork tenderloin, cut into shreds and rinsed to remove blood; 300 g (actual usage 50 g) Lard; 20 g Green bell pepper; 3 Egg whites; a pinch Ginger; a pinch Scallion; a pinch Starch; a pinch MSG; a pinch White pepper powder; a pinch Fine salt; a pinch Cooking wine

Quick-fried pork loin shreds paired with astringency-removed fern (薇菜) for a tender, silky bite and a light, savory flavor.

50 min

Easy

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Ingredients

Dried fernbrake (pre-soak: boil for 20 minutes, rehydrate in warm water, change water multiple times to remove astringency, squeeze out excess bitter juice) 200 g

Pork tenderloin, cut into shreds and rinsed to remove blood 500 g

Lard 300 g (actual usage 50 g)

Green bell pepper 20 g

Egg whites 3

Ginger a pinch

Scallion a pinch

Starch a pinch

MSG a pinch

White pepper powder a pinch

Fine salt a pinch

Cooking wine a pinch

Instructions

Prepare Dried Fernbrake

Boil the dried fernbrake for 20 minutes first, then fully rehydrate it in warm water. Change the warm water multiple times to remove all astringency, squeeze out the excess bitter juice, and set aside.

Prepare Pork Shreds

Cut the pork tenderloin into shreds and rinse to remove blood, set aside. Coat the shreds with egg white to marinate.

Braise Fernbrake

Braise the prepared fernbrake in lard over low heat, season to taste, then transfer to a serving plate.

Stir-fry and Combine

Stir-fry the marinated pork shreds, then add shredded green bell pepper and braised fernbrake. Thicken the sauce with starch, drizzle with extra lard, and serve.