Hot and Sour Minced Pork with Tendon
Tender and glutinous in texture, with a crisp, spicy, and fragrant finish—this classic Sichuan-style pork tendon dish is full of bold flavor.
Ingredients
prepared pork tendon (oil-soaked, oil removed, cut into sections, blanched in stock)
300 g
pork (finely minced)
50 g
scallions (chopped)
10 g
ginger (finely minced)
10 g
lard
50 g
soy sauce
20 g
cooking wine
10 g
white pepper
3 g
vinegar
30 g
sesame oil
10 g
starch slurry (for thickening)
15 g
rich stock
500 g
salt (specific amount not listed in original; mentioned in steps)
to taste
Instructions
1
Step 1
For the prepared pork tendon (oil-soaked, with oil fully removed), cut into sections about 3 cm long and blanch once in fresh stock.
2
Step 2
Finely mince the pork, chop the scallions, and finely mince the ginger.
3
Step 3
Place the wok over heat, add lard and heat through, then add the pork and stir-fry until crispy. Add soy sauce, ginger, and cooking wine and stir briefly.
4
Step 4
Add salt, white pepper, and soy sauce, then pour in the rich stock. Add the tendon and simmer until well-flavored. Thicken with starch slurry to a medium-thick consistency, then add the vinegar, scallions, and sesame oil, stir to combine, transfer to a serving bowl, and serve.
