Have a bit of pork in your fork


Hey that sounds familar! I have been experimenting with pork forequarters because it is one of the less expensive cuts.  People are learning how to cook other cheap cuts and they have become expensive so I am turning to forequarters.
Cut the pork into small nuggets. Save the bones for stock or soup.
Marinate the pork pieces with fish sauce ( or light soy) , smashed garlic, bit of sugar and cornflour.
As the weather is so cold..I left it out of the fridge to marinate until cooking time.
Prepare sauce…1.mix oyster and plum sauce. 2. cornflour slurry
Remove seed from chillies and slice whatever way you takes your fancy.
Cut spring onions into one inch lengths. The white parts are best.
Reflour pork with cornflour.
Heat oil in wok or pan. Oil must be hot enough to fry the pork.
Put in small amounts of pork. Fry until it looks almost cooked and drain. Do it in batches.
Now heat the oil again and return all the pork into the oil and cook quickly and drain. Wash wok or use another clean wok. Pour in a teaspoon of oil..add spring onions,  add add some chillies and quickly stir fry, add pork—stir then add sauce and some light soy. Adjust taste –should taste salty and sweet. Add a bit of warm water if there is no sauce  and if necessary thicken with cornflour slurry. You need to cook the dish quickly as you do not want to overcook the pork otherwise the meat will be tough.

This dish reminded me of the dish the chinese students made at one of the social gatherings. This was the first batch of students who came over to study after the revolution. They came in a mini van as they were not permitted to visit homes individually. They had brought with them what seems to be kilos of pork and kilos of fresh chillies. We were spluttering and coughing by the time they finished cooking the dish. You guessed it the students were from Szechuan province.
This version here is  spicy but really delicious. Good with beer. You can always tone down the dish with fewer chillis.

To accompany the dish I made blanched baby bak choy, drizzled  with sesame oil and light soy.

 

 

 

 

 

 

 

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