Every other dinner I cook includes this dish because it is so quick to cook, in large part because I keep boxes of prepped vegetables in the refrigerator for instantaneous use. The cooking time is under 10 minutes in that case. The prep is only another 10 or 15 from scratch.
What I Used
- Fat pork, thinly sliced
- Carrot, thinly sliced
- Green onion, chopped
- Cilantro, chopped
- Garlic, thinly sliced
- Light soy sauce, ¼ cup
- Chinese cooking wine, Te Zhi Liao Jiu, or a dry sherry if unavailable, ¼ cup
- Ground cumin
- Ground dry red peppers
- Olive oil
What I Did
- First, when I say fat pork I mean whatever is pictured above. The skin is still on one side, so remove that and cut the meat thinly against the grain. I would love to help you out with the name of the cut, but the series of lines that title the package mean nothing to me yet.
- In a bowl combine the meat, soy sauce, cooking wine, and green onion and mix.
- Drop a healthy dose of olive oil in a wok over medium heat and add the carrot, garlic, cumin, and red pepper. If you don’t have ground up dry red pepper you can use a few whole ones, break them open and add. Stir and cook until the carrots start to soften and lighten in color.
- Crank the heat to high and add the meat mixture. Constantly stir and cook until the meat is cooked through and the sauce is reduced to coating the bottom of the pan.
- Cut the heat, add the cilantro, and stir. Serve.
2 Comments
Yep, firm to the touch, it is back fat. Good to know what body part I’m eating, thanks.
If the fat was firm to the touch then it was probably back fat, usually obtained by trimming for chops and roast. If it was soft and “melted” easily then you’re probably with either side strap or belly fat, in the states this is usually graded out bacon or from a particularly fat pig. Alright I get to use my degree!