Shredded Pork with Garlic Sauce
Yield
4 servingsPrep
6 hrsCook
20 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
pork shoulder
boneless |
|
| 1 | teaspoon |
baking soda
|
|
| 2 | tablespoons |
tomato purée (passata)
|
|
| 1 | tablespoon |
vinegar
chinese dark |
|
| 1 | tablespoon |
thai chili paste
with garlic |
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
chinese (xiao xiang) wine
or sherry, dry |
* |
| 2 | teaspoons |
soy sauce, tamari
thin |
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
monosodium glutamate
|
*
|
| 1 | teaspoon |
cornstarch
(mixed with a few drops of water) |
|
| ¼ | cup |
tree ears
dried |
* |
| 4 | cups |
peanut oil
|
|
| 2 | stalks |
celery
shredded |
*
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | tablespoon |
ginger root
minced |
|
| 5 | each |
scallions, spring or green onions
finely chopped |
|
| 7 | each |
water chestnuts
diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pork shoulder
boneless |
|
| 5 | ml |
baking soda
|
|
| 3E+1 | ml |
tomato purée (passata)
|
|
| 15 | ml |
vinegar
chinese dark |
|
| 15 | ml |
thai chili paste
with garlic |
|
| 15 | ml |
water
|
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
chinese (xiao xiang) wine
or sherry, dry |
* |
| 1E+1 | ml |
soy sauce, tamari
thin |
|
| 5 | ml |
sesame oil
|
|
| 2.5 | ml |
monosodium glutamate
|
*
|
| 5 | ml |
cornstarch
(mixed with a few drops of water) |
|
| 59 | ml |
tree ears
dried |
* |
| 946 | ml |
peanut oil
|
|
| 2 | stalks |
celery
shredded |
*
|
| 3E+1 | ml |
garlic
minced |
|
| 15 | ml |
ginger root
minced |
|
| 5 | each |
scallions, spring or green onions
finely chopped |
|
| 7 | each |
water chestnuts
diced |
*
|
Directions
Freeze pork slightly, and cut into long thin shreds.
Mix with baking soda and water.
Cover, and let sit (unrefrigerated) for 5 hours. When ready to cook, rinse pork and dry well. Prepare the sauce by mixing together tomato purée, vinegar, chili paste, water, sugar, Shoa Hsing, soy sauce, sesame oil, MSG, and cornstarch paste. Soak the tree ears in 1 cup of boiling water for 15 minutes and remove. Heat 4 cups of peanut oil in a wok to 375℉ (190℃). Add rinsed and dried pork, and deep fry for 30 seconds. Remove pork and place on paper towels. Let the oil return to 375℉ (190℃) and add shredded celery. Deep fry for 30 seconds. Remove and place on paper towels. Pour off all but 1 tablespoon oil. Over high heat, stir fry garlic, ginger, and scallions for 1 minute. Add water chestnuts. Stir. Add pork, celery, and tree ears. Stir. Add sauce mixture. Bring to boil quickly and serve (approximately 15 seconds). Note: Chinese dark vinegar is a brownish-black vinegar and has a very full flavor. The best substitute is balsamic vinegar from Italy.
