Hechuan Pork Slices
Golden in color, crispy outside and tender inside, with a sweet and tangy flavor. Prepared using a combination of pan-frying and stir-frying.
Ingredients
Pork leg (cut into slices approximately 4 cm long, 4 cm wide, 0.3 cm thick)
400 g
Soaked bamboo shoots (sliced thin)
100 g
Soaked wood ear mushrooms
30 g
Fresh bok choy hearts
50 g
Pickled chili peppers (seeded and cut into diamond shapes)
10 g
Ginger (sliced)
10 g
Garlic (sliced)
10 g
Scallions (cut into horse-ear shapes)
10 g
Salt
3 g
Soy sauce
10 g
Vinegar
10 g
Sugar
15 g
MSG
1 g
Cooking wine
10 g
Fresh stock
40 g
Bean starch (part for marinating meat, part for thickening sauce)
25 g
Egg
25 g
Vegetable oil
150 g
Instructions
1
Step 1
Cut the pork leg into slices approximately 4 cm long, 4 cm wide, and 0.3 cm thick. Combine with salt, cooking wine, egg, and bean starch, mixing thoroughly. Slice the soaked bamboo shoots thinly, seed the pickled chili peppers and cut into diamond shapes, slice the ginger and garlic, and cut the scallions into horse-ear shapes.
2
Step 2
Combine soy sauce, sugar, vinegar, MSG, water bean starch, and fresh stock to prepare the thickening sauce.
3
Step 3
Place a wok over high heat, add vegetable oil and heat to approximately 120°C. Arrange the marinated pork slices flat in the wok, pan-fry until golden brown on one side, then flip. Once both sides are golden brown, push the pork slices to one side of the wok.
4
Step 4
Add the pickled chili peppers, ginger, garlic, wood ear mushrooms, bamboo shoots, bok choy hearts, and scallions, stir-fry rapidly a few times, then mix with the pork slices. Pour in the prepared thickening sauce, toss quickly, then remove from the wok and serve on a plate.
