Jade Hairpin Tenderloin

Name: Jade Hairpin Tenderloin
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Ingredients: 200 g Pork tenderloin (sliced into 20 diamond-shaped pieces); 20 g Cooked lean ham (cut into 20 strips, 5cm long); 20 g Green bok choy (cut into 5cm-long segments); 4 Soaked shiitake mushrooms (cut into 20 strips, 5cm long); 25 g Vegetable stems (cut into 20 strips, 5cm long); 25 g Soaked fat choy (original text '水发发' is suspected to be fat choy or soaked bamboo shoots); 150 g White stock; 5 g Shaoxing wine (part for marinating, part for sauce); 3 g MSG; 3 g Fine salt; 5 g Scallion segments; 1 Egg white (for marinating); 30 g Wet starch (part for marinating, part for sauce); 500 g (actual use 100 g) Cooked lard

A traditional Zhejiang dish in which thin slices of pork tenderloin are wrapped around ham, shiitake mushroom, and leafy green stems to form jade-hairpin shapes, then steamed and stir-fried.

1h 30m

Easy

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Ingredients

Pork tenderloin (sliced into 20 diamond-shaped pieces) 200 g

Cooked lean ham (cut into 20 strips, 5cm long) 20 g

Green bok choy (cut into 5cm-long segments) 20 g

Soaked shiitake mushrooms (cut into 20 strips, 5cm long) 4

Vegetable stems (cut into 20 strips, 5cm long) 25 g

Soaked fat choy (original text '水发发' is suspected to be fat choy or soaked bamboo shoots) 25 g

White stock 150 g

Shaoxing wine (part for marinating, part for sauce) 5 g

MSG 3 g

Fine salt 3 g

Scallion segments 5 g

Egg white (for marinating) 1

Wet starch (part for marinating, part for sauce) 30 g

Cooked lard 500 g (actual use 100 g)

Instructions

Preparation and Marinating

Slice the pork tenderloin into 20 diamond-shaped pieces. Marinate with 1.5g salt, 1.5g MSG, 3g Shaoxing wine, 15g wet starch, and egg white for about 1 hour. Cut the ham, vegetable stems, and shiitake mushrooms each into 20 strips 5cm long, and cut the bok choy into 5cm-long segments.

Shaping

Poke a hole at each end of each tenderloin slice. Wrap 1 bok choy segment in each slice. Thread one strip each of ham, vegetable stem, and shiitake through the two holes to hold the bok choy in place, forming a jade hairpin shape. Arrange on a plate.

Sauce Preparation

Mix 2g Shaoxing wine, 1g salt, 1g MSG, 15g wet starch, and 50g white stock to make a starch sauce and set aside.

Stir-frying

Heat a wok, add lard and heat to about 88℃ (low heat). Add the tenderloin slices and stir to separate. When the meat turns white, drain in a colander. Leave a small amount of lard in the wok, sauté scallions, add the tenderloin, pour in the prepared starch sauce and stir. Drizzle with 10g cooked lard, then transfer to a serving plate.

Garnishing

Add the soaked fat choy to the wok, sauté with a little salt and MSG until cooked. Drain off excess liquid, arrange around the edge of the serving plate.