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
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.
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.
*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!!!
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