Black Vinegar Pork

Name: Black Vinegar Pork
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Chinese
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

Recipe GLPR385b39106ab2aa

Chinese

Main Course

35 min

276 cal

Servings: 6

Stovetop

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.

Comments

Grocery List Plus Editorial Staff3.75

Black vinegar and Shaoxing wine are not stocked at Charlotte's mainstream chains—Harris Teeter and Food Lion carry neither, and you'll need a trip to an Asian grocer like Lowe's Foods' limited international section or a dedicated Asian market to find them. The 35-minute timer ignores the ginger juice prep, pork cubing, and sauce reduction, pushing real time closer to 50 minutes on a weeknight. Cost per serving lands around $3.50–$4.00 driven by pork and specialty vinegars. This dish reheats well and feeds six comfortably, but the ingredient sourcing makes it a planned meal rather than a weeknight impulse.