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Pork with Garlic Sauce, 鱼香肉丝
In our infinite stir-fry series, a tasty pairing of pork and celery
I still find it incredible how swapping 1 or 2 ingredients in your stir-fry can lead to such a different dish. In this edition, we stir fry pork belly with celery, bamboo shoots and Szechuan pickles. Familiar savory taste, with a crunchy bite.
1 Szechuan pickle
1 celery stalk
2 pieces of bamboo shoots
pork belly with the skin removed and fat remaining
This can be substituted with any pork that has a little bit of fat such as pork shoulder.
2 cloves of garlic (Sliced)
First cut the pickle, celery, bamboo and onion into thin strips.
Defrost your pork
If you’re using pork belly, we’ll want to cut off the skin, while leaving the fat attached to the meat.
Similarly cut the pork into thin strips for stir frying. Add the pork to a bowl and mix in a with a dash of salt. Add water to the bowl and slowly mix. Continue adding water until a soft consistency is achieved. (The amount of water will depend on the type of pork purchased.) Now add salt to the mixture. This is the soft consistency that we’re going for.
Add one egg to the pork mixture.
In a separate bowl, create the sauce by mixing the garlic, soy sauce and vinegar.
Flash deep fry the pork and set aside. You don’t need to fully cook the pork, just get a light fried coating.
Heat up a wok with oil.
Fry the garlic for 10 seconds.
Add the vegetables and fry for 45 sec.
Add the pork, a little water, soy, oyster sauce, salt, sugar and 2 tbsp vinegar.
Add a little bit more of the cornstarch and water.
Add a little sesame oil and hot peppers and serve.
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