Flame-Torched Pork

Name: Flame-Torched Pork
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 400 g pork rump tip (washed, cut into slices 4.5 cm long, 2.5 cm wide, 0.2 cm thick); 50 g sweet bean sauce; 50 g soy sauce; 25 g Shaoxing wine; 50 g scallion (cut into shreds); 10 g sesame oil; 3 g ginger (cut into shreds); 125 g peanut oil; 10 g garlic (sliced); 2 g monosodium glutamate

A Jinan-style regional dish prepared using the "huobao" high-heat stir-frying technique. The finished dish has a purple-red color, a tender and flavorful profile, and a subtly scorched aroma.

25 min

Easy

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Ingredients

pork rump tip (washed, cut into slices 4.5 cm long, 2.5 cm wide, 0.2 cm thick) 400 g

sweet bean sauce 50 g

soy sauce 50 g

Shaoxing wine 25 g

scallion (cut into shreds) 50 g

sesame oil 10 g

ginger (cut into shreds) 3 g

peanut oil 125 g

garlic (sliced) 10 g

monosodium glutamate 2 g

Instructions

Slicing

Wash the pork and cut it into slices 4.5 cm long, 2.5 cm wide, and 0.2 cm thick. Cut the scallion and ginger into shreds, and slice the garlic.

Marinating

Combine the scallion shreds, ginger shreds, and garlic slices with the soy sauce, Shaoxing wine, sesame oil, sweet bean sauce, and monosodium glutamate. Add to the pork slices, mix well, and marinate for 10 minutes.

Flame-Torching Stir-Fry

Heat the peanut oil in a wok over high heat until smoking hot, then immediately pour in the marinated pork slices. The flames will rise along the edge of the wok and ignite the oil, reaching about 0.6 meters high. Quickly stir the pork with a ladle, half flame-torching and half stir-frying in the blazing oil for about 1 minute. Transfer to a plate and serve with thick scallion whites and sweet bean sauce on the side.