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.
Yield
4 servingsPrep
20 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5E+2 | grams |
pork
cut into bite-size pieces |
|
| 45 | ml |
shaoxing wine
|
* |
| 23 | ml |
soy sauce, tamari
(or tamari) |
|
| 7.5 | ml |
ginger juice
or fresh ginger |
* |
| 59 | ml |
potato starch
|
* |
| 3E+1 | ml |
chinese black vinegar
|
* |
| 15 | ml |
rice vinegar
|
|
| 3E+1 | ml |
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.
