RCI-SP.003.0044.001
Jing Do Pork
: This recipe is a cousin to the popular sweet and sour pork dish. It originates from Bejing and der
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Americas Cut Pork per person cut in 1 inch squares and pounded flat1 unit
- tbs dry sherry or Chinese Rice Wine3 unit
- tbs soy sauce2 unit
- cornstarch2 tsp
- catsup1/4 cup
- tbs rice vinegar2 unit
- tbs soy sauce1 unit
- tbs Worcestershire sauce1 unit
- hot pepper sauce or chili sauce1/2 tsp
- tbs sugar1 unit
- egg1 unitlightly beaten
- cornstarch2 tsp
- olive oil1/4 cup
- minced ginger1 tsp
- minced garlic1 tsp
- tbs cilantro (optional)1 unit
Method
1
After cutting and pounding the pork flat, mix the marinade ingredients in a large bowl and add the meat. Mix well to cover the meat and refrigerate for 2 hours (or overnight).
2
Combine sauce ingredients and set aside.
3
Remove pork from refrigerator and remove excess liquid (if any).
4
Beat egg and cornstarch and cover meat mixing well.
5
Place 2 tbs oil in a wok and cook half the meat until no longer pink when slashed (about 2 min).
6
Remove meat, add remaining oil, and cook remaining meat.
7
Set cooked meat aside and discard pan drippings.
8
Add ginger and garlic to wok, stirring and cooking until fragrant.
9
Return pork to wok quickly stirring and add the sauce (stand back when adding sauce or it will really clear your sinuses).
10
Stir meat and sauce until meat is well covered, serve immediately.