, , , , , , ,

Black Vinegar Pork

Black Vinegar Pork


450 grams (1 pound) pork , cut into bite-size pieces
1 tablespoon Shaoxing wine
1/2 tablespoon soy sauce
1/2 tablespoon ginger juice, squeezed from grated ginger
1/4 cup potato starch
2 tablespoons Shaoxing wine
2 tablespoons black vinegar
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 tablespoons unrefined sugar
*2 bird’s eye chilies, chopped
*1-2 green onions, green part only for garnish

IMG_0032 IMG_0031Put the pork into a bowl along with 1 tablespoon of Shaoxing wine, the soy sauce and ginger juice. Stir to combine and allow it to marinate for 1 hour.

IMG_0036When the pork is done marinating, add 1″ of oil to a heavy bottomed pot and preheat the oil to 340 degrees F (170C). 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 though. Transfer the fried pork to the paper towel lined rack.

IMG_0044In a sauté pan, add the remaining Shaoxing wine along with the black vinegar, rice vinegar, soy sauce and sugar. Turn the burner on to high heat and bring the mixture to a boil.

Add the pork, into the black vinegar sauce, and continue boiling until the sauce is very thick and syrupy and coats each piece of pork, rather than the pan. Serve with steamed rice.

IMG_0047 IMG_0056*A very simple recipe but I love the hint of sourness and saltiness. I added hot chillies to add more punch and perfect with brown rice. Chef Marc also made it easy with his step-by-step technique.  With simple flavors without enhancers, avoiding MSG which he mentioned on his blog and I can’t agree more. enJOY!!!

Source: No Recipes