I’ve been trying to expand the different cuts of meat that I usually buy so I’ve been using pork shoulder and pork butt much more lately. I usually end up using pork sirloin cutlets or center cut pork chops but I’ve found that pork shoulder/butt tastes pretty good after marinating and in some cases, I like it a whole lot more! And it’s cheaper. And you can make pulled pork, but that’s an experiment for another time.
I got this recipe out of Grace Young’s Breath of a Wok. I’ve also had variations on this dish at restaurants but since I’m terrible at figuring out ingredients (I’m too busy eating!), I needed a recipe. Well, the recipe originally calls for some vegetables served with it. But, like the complete novice that I am, I completely forgot the two vegetable ingredients I was supposed to add. Fantastic. So I ended up making a salad on the side.
And I didn’t mean to plan it this way, but I’ve been making a lot more spicy and salty dishes as of late, probably because of the colder weather. But maybe that’s what I’ve been craving lately, I tend to go through spurts where I eat many similar things.
Chili Bean Pork
Serves 3
Time : 30 minutes
Ingredients:
– 1 – 1.5 lb Pork butt or shoulder, trimmed and cut into matchsticks
Marinade:
– 2 tsp Corn Starch
– 2 tsp ShaoHsing rice wine
– 1 tsp Sesame oil
– 1 tsp Canola oil
– 1 tsp Soy Sauce
– 1/4 tsp kosher salt
Sauce:
– 1/4 cup Chicken Broth
– 2 tsp Chinkiang or Balsamic vinegar
– 1 tsp Sugar
– 2 tsp Sesame oil
– 2 tsp soy sauce
– 2 tbsp Chili bean sauce
– 2 tsp ShaoHsing rice wine
– 1 tsp Corn starch
– 4 cloves garlic, minced
Method:
1. Mix marinade and pork, set aside for 20 minutes.
2. Heat wok over high heat, add 1-2 tbsp canola oil. Add pork. Stir fry a couple minutes.
3. Add sauce. Stir a couple more minutes until pork is cooked through. Serve over rice.