Cookbook:Jing Do Pork

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Cookbook | Ingredients | Recipes

This recipe is a cousin to the popular sweet and sour pork dish. It originates from Bejing and derives its name from that city (Jing Do - "capital city"). I use extra ight olive oil so that it does not add taste to the dish. For the hot pepper sauce, I frequently use garlic chili sauce.

Ingredients[edit]

  • 1 Americas Cut Pork per person cut in 1 inch squares and pounded flat

Marinade

  • 3 tbs dry sherry or Chinese Rice Wine
  • 2 tbs soy sauce
  • 2 tsp cornstarch

Sauce

  • 1/4 cup catsup
  • 2 tbs rice vinegar
  • 1 tbs soy sauce
  • 1 tbs Worcestershire sauce
  • 1/2 tsp hot pepper sauce or chili sauce
  • 1 tbs sugar
  • 1 egg, lightly beaten
  • 2 tsp cornstarch
  • 1/4 cup olive oil
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tbs cilantro (optional)

Procedure[edit]

  1. After cutting and pounding the pork flat, mix the marinade ingredients in a large bowl and add the meat. Mix well to cover the meat and refrigerate for 2 hours (or overnight).
  2. Combine sauce ingredients and set aside.
  3. Remove pork from refrigerator and remove excess liquid (if any).
  4. Beat egg and cornstarch and cover meat mixing well.
  5. Place 2 tbs oil in a wok and cook half the meat until no longer pink when slashed (about 2 min).
  6. Remove meat, add remaining oil, and cook remaining meat.
  7. Set cooked meat aside and discard pan drippings.
  8. Add ginger and garlic to wok, stirring and cooking until fragrant.
  9. Return pork to wok quickly stirring and add the sauce (stand back when adding sauce or it will really clear your sinuses).
  10. Stir meat and sauce until meat is well covered, serve immediately.