Lama Pork
Tender pork strips braised with potatoes, cucumbers, and tomatoes, then finished with a cornstarch thickening — flavorful and visually appealing.
Ingredients
Peeled potatoes (cut into strips)
250 g
Pork (lean to fat ratio 7:3, cut into strips)
250 g
Cucumber (cut into strips)
50 g
Tomato (cut into strips)
50 g
Egg (for coating)
50 g
Vegetable oil (50 g actual usage)
500 g
Sesame oil
10 g
Soy sauce
25 g
Table salt (5 g used for coating)
10 g
Cooking wine
5 g
White sugar
7 g
Water starch (20 g used for coating)
35 g
Scallion (cut into segments)
10 g
Ginger (cut into chunks)
5 g
Instructions
1
Step 1
Cut the pork into 6 cm long, 1 cm square strips, place in a bowl, add 20 g water starch, 5 g salt, and 50 g egg, mix well to coat; cut potatoes, cucumber, and tomatoes into strips the same size as the pork; cut scallion into segments and ginger into chunks
2
Step 2
Heat vegetable oil in a pot, add potato strips and fry until golden brown, then remove; add pork strips and flash fry briefly, then remove and set aside
3
Step 3
Place pork strips back into the pot, add water (enough to fully submerge the pork), then add soy sauce, remaining salt, cooking wine, white sugar, scallion segments, and ginger chunks, stir until the sauce turns golden; bring to a boil, then simmer over low heat until the pork is tender; add potato, cucumber, and tomato strips, stir to combine, bring to a boil again, thicken with the remaining water starch slurry, drizzle with sesame oil, and serve
