Stir-Fried Pork Cubes with Almonds

Name: Stir-Fried Pork Cubes with Almonds
Ingredients: 400 g Pork tenderloin (remove tendons, wash, cut into 1cm-thick slices, score a crosshatch pattern on both sides, then cut into 1cm cubes); 50 g Almonds (fry until golden, then peel); 500 g Soybean oil (75g actually consumed); 15 g Scallions (cut into segments); 25 g Wet cornstarch (15g used to marinate the pork); 15 g Soy sauce; 2 g Fine salt (1g used to marinate the pork); 75 g Fresh red chili peppers (remove stems and seeds, cut into 1cm squares); 1 Egg (use the beaten egg); 5 g Rice vinegar; 30 g Sesame seeds (toasted)

Diced pork tenderloin is lightly stir-fried until tender, then combined with fried almonds and red chili peppers. The finished dish features tender, succulent pork cubes, crisp and fragrant almonds, and a flavor profile that is spicy and salty with a subtle tang.

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Ingredients

Pork tenderloin (remove tendons, wash, cut into 1cm-thick slices, score a crosshatch pattern on both sides, then cut into 1cm cubes) 400 g

Almonds (fry until golden, then peel) 50 g

Soybean oil (75g actually consumed) 500 g

Scallions (cut into segments) 15 g

Wet cornstarch (15g used to marinate the pork) 25 g

Soy sauce 15 g

Fine salt (1g used to marinate the pork) 2 g

Fresh red chili peppers (remove stems and seeds, cut into 1cm squares) 75 g

Egg (use the beaten egg) 1

Rice vinegar 5 g

Sesame seeds (toasted) 30 g

Instructions

Prepare the Ingredients

Remove the tendons from the pork tenderloin, wash, cut into 1cm-thick slices, score a crosshatch pattern on both sides, then cut into 1cm cubes. Mix well with 15g wet cornstarch, 1g fine salt, and beaten egg. Remove the stems and seeds from the fresh red chili peppers and cut into 1cm squares.

Fry the Almonds

Heat the wok and add soybean oil. When the oil reaches about 50% hot, add the almonds and fry until golden. Remove, drain the oil, let cool, and peel.

Slip-Fry the Pork Cubes

Let the oil remaining in the wok cool slightly. When it reaches about 30% hot, add the pork cubes—use a hot wok with cool oil to prevent sticking. When the pork cubes are about 70% cooked, remove and drain the oil; pour out the used oil.

Stir-Fry to Finish

Leave 75g of soybean oil in the wok. Heat over high flame, add the red chili pepper slices with a pinch of salt, and stir-fry until fragrant. Add the peeled almonds and toss evenly without burning. Pour in the pork cubes, add 15g soy sauce, a pinch of fine salt, rice vinegar, and the scallion segments; stir to combine. Plate and sprinkle evenly with the toasted sesame seeds. Serve immediately.