Stir Fried Pork
by Anthony Solimini
You’ll thank me for this recipe! Enjoy!
Stir-Fried Pork with Uncle A’s Asian Spice
Directions and Serving Suggestions
In a large skillet, heat the peanut oil until shimmering. Add the diced pork shoulder and stir-fry over high heat until browned and just cooked through, about 5 minutes. Using a slotted spoon, transfer the pork to a plate.
Add the onion, carrot and celery to the skillet and cook over moderate heat until tender, about 4 minutes
Add Uncle A’s Spices and cook until fragrant, about 30 seconds. Stir in the chicken stock and hoisin sauce, scraping up the brown bits from the bottom of the pan.
Return the pork to the skillet and stir-fry until heated through and coated with the sauce, about 1 minute.
Remove from the heat and stir in the basil, scallions and sesame oil; season with salt and pepper. Spoon the pork into bowls and serve with lettuce leaves for wrapping.
Steamed brown or white rice
Ingredients
1 tablespoon peanut oil
1 1/2 pounds boneless pork shoulder, outer fat trimmed, and pork cut into 1/2-inch dice
1 small onion, cut into 1/3-inch dice
1 carrot, halved lengthwise and thinly sliced crosswise
1 celery rib, thinly sliced on the bias
1 teaspoon Uncle A’s Asian Dry Rub
3 tablespoons chicken broth
2 1/2 tablespoons hoisin sauce8 basil leaves, torn into pieces2 scallions, white and green parts thinly sliced
1/2 teaspoon Asian sesame oil
salt and freshly ground pepper
Iceberg lettuce leaves, for serving
Stir-Fried Pork with Uncle A’s Asian Spice
Directions and Serving Suggestions
In a large skillet, heat the peanut oil until shimmering. Add the diced pork shoulder and stir-fry over high heat until browned and just cooked through, about 5 minutes. Using a slotted spoon, transfer the pork to a plate.
Add the onion, carrot and celery to the skillet and cook over moderate heat until tender, about 4 minutes
Add Uncle A’s Spices and cook until fragrant, about 30 seconds. Stir in the chicken stock and hoisin sauce, scraping up the brown bits from the bottom of the pan.
Return the pork to the skillet and stir-fry until heated through and coated with the sauce, about 1 minute.
Remove from the heat and stir in the basil, scallions and sesame oil; season with salt and pepper. Spoon the pork into bowls and serve with lettuce leaves for wrapping.
Steamed brown or white rice
Ingredients
1 tablespoon peanut oil
1 1/2 pounds boneless pork shoulder, outer fat trimmed, and pork cut into 1/2-inch dice
1 small onion, cut into 1/3-inch dice
1 carrot, halved lengthwise and thinly sliced crosswise
1 celery rib, thinly sliced on the bias
1 teaspoon Uncle A’s Asian Dry Rub
3 tablespoons chicken broth
2 1/2 tablespoons hoisin sauce8 basil leaves, torn into pieces2 scallions, white and green parts thinly sliced
1/2 teaspoon Asian sesame oil
salt and freshly ground pepper
Iceberg lettuce leaves, for serving