Scallion Pepper Pork
This Zhejiang cuisine dish features a pristine white hue, rich fragrant scallion and pepper aroma, and tender, silky meat.
Ingredients
Lean pork tenderloin (pounded with the back of a knife, cut into triangular small pieces weighing 12.5g each, 40 pieces total)
500 g
Egg whites (mixed with arrowroot starch to form an egg batter, then combined with the tenderloin pieces to coat evenly)
2
Chopped scallions
5 g
Ground Sichuan pepper
0.3 g
Shaoxing wine
25 g
Coarse salt
5 g
MSG (monosodium glutamate)
5 g
Arrowroot starch
20 g
Raw cooking oil (approximately 50 g absorbed during cooking)
750 g
Instructions
1
Step 1
Pound the pork tenderloin with the back of a knife, then cut it into triangular small pieces weighing 12.5g each (40 pieces total). Place the pieces in a bowl, add the Shaoxing wine, salt, and MSG, and mix evenly so the meat absorbs the seasoning. Stir the arrowroot starch into the egg whites to form an egg batter, then add the tenderloin pieces and toss until they are evenly coated.
2
Step 2
Heat a wok and pour in the raw oil. When the oil reaches 50–60% hot, slide the battered tenderloin pieces into the oil and gently poach-fry them until just cooked, then turn the heat up to high, flash-fry briefly, and drain the oil out. In the same wok, add the Shaoxing wine, chopped scallions, ground Sichuan pepper, and MSG, stir to combine, return the tenderloin pieces and toss them a few times, then transfer to a plate and serve immediately.
