A traditional specialty where thinly sliced pork heart is quickly seared in a wok with fresh ginger matchsticks and scallion pieces in a silky veil of Shaoxing wine and soy sauce.
Ingredients
- 600 g fresh pork heart
- 1 bunch fresh scallions
- 40 g fresh ginger
- 3 cloves fresh garlic clove
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp Shaoxing cooking wine
- 1 tbsp cornstarch
- 3 tbsp refined peanut oil
- 1 tsp toasted sesame oil
- 1 tsp granulated white sugar
- 1 pinch ground white pepper
- 1 pinch fine salt
Method
- Split the pork heart in half lengthwise and carefully remove the blood clots lodged in the cavities, the stringy whitish valves and excess exterior fat.
- Slice each half into very thin strips, then make shallow crosshatch incisions on the inside to tenderize the texture.
- Submerge the meat strips in a large bowl of cold water, stir them vigorously to purge residual blood, drain them, then pat them firmly dry with paper towels until completely dry.
- Place the drained pieces in a bowl, add the cornstarch, half the Shaoxing cooking wine, half the light soy sauce and the ground white pepper, then massage by hand for a minute to work the flavors in.
- Peel the fresh ginger and cut it into thin, even matchsticks. Peel the garlic cloves and thinly slice them. Rinse the fresh scallions, separate the white bases from the green leaves, then cut everything into lengths, splitting the white bulbs in half.
- Prepare the seasoning sauce in a small bowl by mixing the remaining light soy sauce, dark soy sauce, remaining Shaoxing cooking wine, granulated white sugar and fine salt.
- Place the wok over the highest possible heat and let it heat dry until a wisp of smoke rises from it.
- Pour the refined peanut oil down the sides of the wok to form a very hot protective film.
- Toss the pork heart strips into the smoking oil, spread them in a swift motion against the metal surface and let them sear undisturbed for thirty seconds to build an initial golden color.
- Stir-fry the meat with a spatula for an additional minute until the edges are cooked and any red hue disappears, then push it up the sides of the wok.
- Place the ginger matchsticks, garlic slices and scallion whites in the center of the wok in the pool of hot oil, and saute them for thirty seconds until their aroma is powerfully released.
- Toss the meat and aromatics together, add the green scallion lengths, then pour the seasoning sauce down the blistering metal sides to trigger immediate caramelization upon contact with the heat.
- Vigorously stir everything continuously for thirty seconds to evenly coat each piece in a dark, shimmering glaze.
- Turn off the heat, drizzle with the toasted sesame oil, give it one final thorough toss with the spatula and serve immediately on a warm platter to preserve the crunch of the aromatics.
Nutrition
Per serving
- Energy
- 447.3 kcal
- Protein
- 28.6 g
- Carbohydrate
- 5.68 g
- Fat
- 33.77 g
- Fibre
- 1.19 g
- Calcium
- 28.19 mg
- Iron
- 0.61 mg
- Magnesium
- 17.31 mg
