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HUNAN PORK
  • 1 lb boneless pork
  • 2 tbls cornstarch
  • 1 egg white
  • 2 tbls water
  • 1/4 cup dry sherry
  • 2 tbls light soy sauce
  • 1 tsp sugar
  • dash white pepper
  • 1 tbls rice wine vinegar
  • 2 habanerro peppers
  • 2 jalapeno peppers
  • 1 leek, mostly white part,cleaned & shredded
  • 1/2 cup peanut oil
  • 1 tbls hot bean sauce, or Thai red curry paste
    1. Shred the pork into 2" by 1/4 " strips. Combine 1 tbls corn starch with the egg white and marinate the meat in this for up to an hour. Combine the remaining cornstarch with water, sherry, soy sauce, sugar and pepper and vinegar. Heat the oil to just below smoking and stir fry the meat in batches until all cooked....remove and keep warm. Clean wok and add 2 tbls peanut oil and stirr in the curry paste, stir fry for a few seconds, then add the peppers and the leeks, stir fry this for about a minute, then stir in the reserved meat, add the soy, sherry, water mixture and stir fry untill thickened. Serve with Thai rice, garnished with chopped scallions.
    2. To Shred Pork:
      To shred uncooked pork, stick it in the freezer for awhile, until it is partially frozen, then you turn it into matchsticks, if you wish! I usually do not shred it that finely, preferring a 1/4 " strip by about 1-2 inches, gives more bite, and it is simpler.

     
     

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