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It was DELICIOUS.
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Jin jiang rou si, or Peking shredded pork, is a simple stir-fry in which pork is cut into thin strips, quickly cooked and seasoned with an intensely flavorful mixture of which tián miàn jiàng, or sweet bean sauce, is a key ingredient. We’ve adapted the dish for Western kitchens by using a skillet instead of a wok and easy-to-find hoisin sauce in place of tián miàn jiàng. Marinating the strips of pork for a few minutes with soy and sherry, then coating them with cornstarch and oil (a process known as velveting), results in well-seasoned meat that browns well yet remains moist and tender. The coating also helps the sauce cling to the pieces. The savory-sweet dish typically is served with a wrapper of some sort (moo shu pancakes or bean curd sheets), but simple steamed rice is a good accompaniment, or try serving it in or with lettuce leaves.
pound pork tenderloin, trimmed of silver skin
tablespoons soy sauce, divided
It was DELICIOUS.
Came out awesome! Pork very soft and tender. My 7 year old ate it. I added a teaspoon of crushed Sichuan peppercorns. And served over sautéed pea pods and rice. Good trick to freeze the pork before slicing.
Delicious. Sautéed asparagus and mushrooms before cooking pork.
Just ok, nothing special, I might add tofu next time.
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