Advanced Search

The story appears on

Page A7

June 16, 2019

GET this page in PDF

Free for subscribers

View shopping cart

Related News

Home » Feature

Sweet-tasting shredded pork for the pickiest of picky eater

By Alex Copland | 00:03 UTC+8 June 16, 2019 | Print Edition

SHREDDED Pork in Sweet Bean Sauce is a sure favorite of any picky eater. The pork can be a little tricky to slice thinly but it is good practice for your knife skills. Make sure your knife is sharp or it will be more difficult.

The sauce is easy to make and easy to please. Aside from cutting the onion and meat and a little stir-fry, there is nothing to this dish. I find it is best paired with some vegetable and a few cold dishes to mix up the flavors and textures. Try this with some cucumber or other crunchy vegetables and you will have a great meal in front you.

Ingredients:

500g lean pork loin

1 green onion

1 pack of tofu skins

30ml fermented noodle paste

15ml cooking wine

15ml sugar

30ml cooking oil

Salt to taste

Directions:

Slice your pork in thin matchstick strips and place in a bowl with salt and the cooking wine. Mix with your hands and set aside for at least 30 minutes.

Slice the whites of the green onion into thin slivers. Put the noodle paste in a bowl and mix thoroughly with some sugar, add paste or sugar to adjust the ratio to your liking.

Once the pork has marinated, heat a pan with the oil over a medium high heat and cook the pork all the way through. Take the cooked pork out and set aside. Remove most of the oil and after lowering the heat a bit, put in the paste mixture.

Once it has softened and looks more like a sauce, around 1 minute, put the pork back in, turn the heat to high and toss to incorporate.

Turn off the heat and plate.

Notes:

I like to plate this dish as I see it in restaurants. This means I take my tofu skins and place them in a circle around the plate leaving an area in the middle to place my onion slivers. Once I cook the pork, I place the meat on top of the onions so the sauce can lightly pour over them as well. This ensures that when I make my meat and onion wrap everything has a little bit of that delicious sauce.

Feature


 

Copyright © 1999- Shanghai Daily. All rights reserved.Preferably viewed with Internet Explorer 8 or newer browsers.

沪公网安备 31010602000204号

Email this to your friend