Hawthorn Pork Strips
A tangy and sweet home-style meat dish. The fruity flavor of hawthorn infuses the pork strips, creating a dry and chewy texture that stimulates the appetite, perfect with rice.
Ingredients
11 items- Pork tenderloin 300g
- Dried hawthorn 30g
- Ginger 2 slices
- Scallion 1 stalk
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 1 tbsp
- Rock sugar 20g
- Salt 1/2 tsp
- Cooking oil 2 tbsp
- White sesame seeds 1 tbsp
Nutrition
Steps （7 steps）
Cut pork into strips 0.5cm wide, 5cm long. Mix with cooking wine and 1/4 tsp salt, marinate 15 minutes. Soak dried hawthorn in warm water until soft, remove seeds.
Place soaked hawthorn in a small pot, add 150ml water. Boil over medium heat for 8 minutes until soft; mash and strain to obtain juice, discard solids.
Heat oil in a wok over medium-high, then reduce to medium-low. Stir-fry pork strips until color changes, about 2 minutes. Remove and set aside.
Leave a little oil in the wok, sauté ginger and scallion over low heat for 30 seconds until fragrant.
Pour in hawthorn juice, add light soy sauce, dark soy sauce, and rock sugar. Bring to a boil over high heat, then reduce to low. Add pork strips, cover, and simmer 10 minutes until flavors meld.
Uncover, increase heat to high to reduce the sauce, stirring constantly until the sauce thickens and coats the strips, with a slightly glazed surface, about 3 minutes.
Sprinkle toasted white sesame seeds, toss quickly to combine, and serve.
Tips
Do not cut meat strips too thin to avoid dryness when cooked. Adjust hawthorn juice seasoning before braising. Stir frequently during sauce reduction to prevent sticking.
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