Serves 6
35 min
Black Vinegar Pork
Recipe GLPR385b39106ab2aa
Tender pork pieces coated in potato starch and pan-fried until golden, then finished in a glossy black vinegar sauce balanced with sweetness and aromatic ginger. This dish offers a perfect contrast of tangy, sweet, and savory flavors, making it an elegant main course that pairs beautifully with steamed rice.
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Ingredients
1 pound pork, cut into bite-size pieces
1 tablespoon Shaoxing wine
1/2 tablespoon soy sauce
1/2 tablespoon ginger juice, squeezed from grated ginger
1/4 cup potato starch
2 tablespoons Shaoxing wine
2 tablespoons black vinegar
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 tablespoons unrefined sugar
Directions
Pat the pork pieces dry with paper towels. In a small bowl, combine 1 tablespoon Shaoxing wine, 1/2 tablespoon soy sauce, and 1/2 tablespoon ginger juice. Toss the pork pieces with this marinade and let rest for 10 minutes.
Pour the potato starch into a shallow dish. Working in batches, coat each marinated pork piece evenly with the potato starch, shaking off any excess.
Heat a large skillet or wok over medium-high heat. Once hot, carefully add the coated pork pieces in a single layer. Cook without stirring for 3-4 minutes until the bottom develops a golden crust, then turn and cook the other side for another 3-4 minutes. Continue turning occasionally until all sides are golden brown and the pork reaches an internal temperature of 145°F. Transfer the cooked pork to a plate.
In a small bowl, whisk together 2 tablespoons Shaoxing wine, 2 tablespoons black vinegar, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 2 tablespoons unrefined sugar until the sugar is dissolved.
Return the skillet to medium heat. Pour in the vinegar sauce and stir gently for about 30 seconds until it becomes slightly glossy. Add the cooked pork pieces back to the skillet and toss carefully to coat evenly with the sauce. Cook for another 1-2 minutes until the sauce thickens slightly and coats the pork.
Transfer the black vinegar pork to a serving platter and serve immediately while warm, alongside steamed rice if desired.
