Chinese-style Pork with Shallots

Tender pork strips seared in a wok, coated in a dark, glossy sauce. The shallots are lightly candied, providing a sweetness that balances the saltiness of the soy.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 531
• Protein: 32 g
• Carbs: 14 g
• Fat: 39 g

Ingredients

• 600 g Pork shoulder blade ( thinly sliced )
• 8 piece Shallot ( sliced lengthwise )
• 2 piece Garlic ( minced )
• 3 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp Corn starch
• 1 tsp Brown sugar
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 1 pinch Black pepper ground
• 15 g Fresh ginger ( finely minced )

Instructions

1. Meat preparation

   Slice the pork shoulder into very thin strips, about 3 mm thick. Cut against the grain so the meat remains tender.

2. Marinade and coating

   In a bowl, mix the pork with the soy sauce, rice wine, and cornstarch. The starch should coat each piece well to create a protective barrier during cooking.

3. Searing the pork

   Heat the peanut oil in a smoking wok. Toss in the pork and spread it out. Let it brown for 1 minute without touching, then stir-fry until the meat is seared and no longer sticks.

4. Cooking the aromatics

   Add the sliced shallots, garlic, and finely minced fresh ginger. Continue to stir-fry vigorously. The shallots should become translucent and slightly golden on the edges without burning.

5. Binding the sauce

   Pour in the brown sugar and an extra dash of soy sauce. The sauce will reduce instantly and become syrupy, perfectly coating the meat. Finish with the sesame oil.

Chef's tips

• The wok must be smoking hot before adding the oil to prevent the meat from sticking.
• Do not overcrowd the wok: if doubling the recipe, cook in two batches to maintain a proper sear.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.