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Black Vinegar Pork

 

A healthier take on a traditional Chinese recipe, with no MSG or food colouring, which are often added to commercially made versions.
12

Yield

4

servings

Prep

20

min

Cook

15

min

Ready

2

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

450 grams pork
cut into bite-size pieces
3 tablespoons shaoxing wine
*
1 ½ tablespoons soy sauce, tamari
(or tamari)
½ tablespoon ginger juice
or fresh ginger
*
¼ cup potato starch
*
2 tablespoons chinese black vinegar
*
1 tablespoon rice vinegar
2 tablespoons palm sugar
coconut sugar
*

Directions

Put the pork into a bowl along with 1 tablespoon of Shaoxing wine, the soy sauce and ginger juice.

Stir to combine and allow to marinate for 1 hour.

When the pork is done marinating, add about 5cm of cooking oil to a heavy bottomed pot and preheat the oil to 170 degrees Celsius.

Prepare a wire rack by lining it with several layers of paper towels.

Put the potato starch in a small bowl, and roll each piece of pork in it to give each piece an even coating of starch.

Fry the pork in batches (depending on how big your pot is) until lightly browned and cooked through.

Transfer the fried pork to the paper towel lined rack.

In a sauté pan, add the remaining Shaoxing wine along with the black vinegar, rice vinegar, soy sauce and coconut sugar.

Turn the burner on to high heat and bring the mixture to a boil.

Add the pork and continue boiling until the sauce is very thick and syrupy and coats each piece of pork, rather than the pan.

Serve with steamed (preferably brown) rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 24240% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 405mg 17%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 67g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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