Sauce-Fried Pork

Name: Sauce-Fried Pork
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 200 g Pork rump (boiled until about 70% done, sliced into thin pieces about 2 inches long and 1/4 inch thick); 65 g Mustard greens; 4 g Sugar; 4 g Soy sauce; 10 g Sweet bean sauce; 6.5 g Shaoxing wine; 6.5 g Scallion and ginger; a pinch Garlic sprouts

A Sichuan dish: pork rump is simmered to about 70% doneness, sliced, and stir-fried until the edges curl, then quickly tossed with sweet bean sauce and mustard greens for a fragrant, sauce-coated finish.

23 min

Easy

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Ingredients

Pork rump (boiled until about 70% done, sliced into thin pieces about 2 inches long and 1/4 inch thick) 200 g

Mustard greens 65 g

Sugar 4 g

Soy sauce 4 g

Sweet bean sauce 10 g

Shaoxing wine 6.5 g

Scallion and ginger 6.5 g

Garlic sprouts a pinch

Instructions

Stir-fry the pork slices

Place the pork in boiling water and cook until about 70% done, then remove and slice into thin pieces about 2 inches long and 1/4 inch thick. Heat lard in a wok over high heat and stir-fry the pork until fully cooked (the slices should curl up).

Add sauce and toss

Add scallion, ginger, soy sauce, sweet bean sauce, Shaoxing wine, and sugar. Finally add the mustard greens and garlic sprouts. Stir-fry for about 20 seconds, then transfer to a plate.