Tuesday, September 8

A Dish for Meat-Lover: Shredded Pork with Bean Sauce

Thanks to the big bunch of green onions freshly cut from my friend's vegetable garden, today I am cooking this dish to make good use of them.  This dish will definitely please a meat-lover and it is fun to eat with home-made flour tortillas (it's called dan-bing in Chinese).

Ingredients for Shredded Pork with Bean Sauce:
1. 1 lb. pork tenderloin
2. 1-1/2 cups shredded green onions
3. 1 cup cooking oil

Marinade for pork:
1. 1 tablespoon soy sauce
2. 1 tablespoon wine
3. 1 tablespoon cornstarch
4. 1 tablespoon water

1. 2 tablespoons sweet bean sauce (Tip 1)
2. 2 teapoons sugar
3. 1 tablespoon water

1. Cut the pork in thin strips.  Marinate it with the soy sauce and wine for 30 minutes.

2. Place the shredded green onions (very thin and long strips) on the serving plate.
3  Add the mixture of cornstarch and water to pork before cooking and mix them well (Tip 2).
4. Heat the oil to high.  Take out about one tablespoon of hot oil, mix it well with the pork (Tip 3).  Stir fry the pork until cooked; remove and leave the extra oil in the wok.
5. Use remaining oil to stir-fry the mixed sauce at medium temperature until fragrant, add the pork and mix well for about 3 minutes.  Remove and serve on top of the shredded green onions.

Tip 1: Combination of Sweet Bean Sauce and Bean Sauce (half/half) may be substituted here for a less sweet taste.
Tip 2: Add cornstarch to the meat just right before cooking so the meat won't get too sticky.
Tip 3: Add the hot oil to the marinated meat before frying will not only tenderize the meat, it will also separate meat easily during stir-frying.

Ingredients for Flour Tortillas (24 servings):
1. 3 cups all-purpose flour
2. 1 cup hot water (close to boiling)
3. 1/2 cup cold water

Directions for Flour Tortillas:
1. Mix the hot water with flour in a mixing bowl with a fork or chopsticks.
2. Wait until the flour is cool enough to touch, gradually add in the cold water and knead it with hands.
3. Knead the dough until it forms a soft and smooth round dough.
4. Coat the surface of the dough with some oil and keep the dough in a sealed plastic bag for 15 minutes.
5. Divide the dough into 24 pieces and make them into smaller round doughs.

6. Pair every two round doughs, press them down with palms, brush oil on one side of each dough.  Press the sides with oil facing each together and press it down to form a flat disk.
7. Place the flat dough on a slightly floured surface, and roll into a 6" (about 15 cm) circle.
8. Heat the skillet to medium, place the flatten circle in the skillet.  Heat about half minute or until the dough is turning transparent, flip the dough, continue to heat until both sides turn slightly brown.  Press down the air pockets with spatula if there's any.
9. Remove the tortilla from skillet (Tip 4), peel it apart into two pieces.  Place tortillas on a plate with the sides in the center facing up.  Cover these tortillas with a clean cloth before serving.

Tip 4: Sprinkle few drops of cold water in the skillet before removing the tortilla.  This will make the tortilla taste softer.

No comments:

Post a Comment