农家小炒肉
Ingredients: green chilies, garlic, white wood ear mushrooms, pork shoulder meat, soy sauce · 30 min cook time · 385kcal · ~₩11,650
Ingredients
200g green chilies, 10cloves garlic, 10g white wood ear mushrooms, 7oz pork shoulder meat, 0.5tbsp soy sauce, 0.5tsp dark soy sauce, 0.25tsp finely ground white pepper, 1.5tsp cornstarch, 1tbsp Chinese cooking wine, 1tbsp vegetable oil, 4oz pork belly
Instructions
1. Prep the green chilies by smacking them to create bruises for better flavor distribution. If unavailable, use banana peppers, New Mexico chilies, or long hot peppers. For less spice, use bell pepper.
2. Crush and peel 10 cloves of garlic, then give them a few rough dice. Set aside.
3. Soak white wood ear mushrooms in clean water for about 20 minutes until rehydrated. These are optional but add texture. If unavailable, use thinly sliced shiitake mushrooms.
4. Thinly slice 7 oz of pork shoulder meat.
5. Marinate the pork with ½ tbsp of soy sauce, ½ tsp of dark soy sauce, ¼ tsp of finely ground white pepper, 1.5 tsp of cornstarch, and 1 tbsp of Chinese cooking wine. Mix thoroughly.
6. Drizzle in 1 tbsp of vegetable oil and mix to coat the pork. This helps separate the meat slices and prevents sticking. Set aside.
7. Thinly slice 4 oz of pork belly.
8. Turn the heat to high and preheat the wok until smoking hot. Drizzle in a little cooking oil to lubricate the wok.
9. Toss in the pork belly. Switch the heat to medium-low and stir for a few minutes until a few tablespoons of oil appear. Remove the golden crispy pork cracklings, leaving the oil behind.
10. Turn the heat to high and add the marinated pork to the same wok. Stir for a few minutes until the meat changes color. Remove the meat from the wok, leaving the oil behind.
11. To the same wok, add the garlic, green chilies, and white wood ear mushrooms. Toss over blazing heat to create 'wok hei' effect, searing ingredients and adding smoky aroma.
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