© Copyright 1995-2014, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Adapted from Grace Young's The Breath of a Wok where it was adapted from Chef Henry Hugh of the New School Culinary Arts, NYC.
Chinkiang vinegar, aka Chinese black vinegar, is rich, similar to balsamic. This sauce comes out like a sophisticated sweet-sour, though the ingredients are anything but sophisticated. Other vinegars might work but I strongly encourage you to find Chinkiang next time you're in an Asian market. The ¼ teaspoon A-1 sauce is not omittable, in my opinion.
1 pound boneless pork cutlets, pounded to about ¼ inch thick and cut into 2 or 3 pieces
2 tablespoons rice wine or dry sherry
1 teaspoon soy sauce
½ teaspoon salt
1 egg, beaten
½ teaspoon cornstarch
Combine and set aside:
3 tablespoons Chinkiang or balsamic vinegar
3 tablespoons sugar
1 tablespoon ketchup
¼ teaspoon A-1 Steak Sauce®
¼ teaspoon Tabasco® sauce
¼ teaspoon salt
Put a heavy pan over high heat until quite hot, swirl in 1 tablespoon of oil. Put ¼ cup cornstarch in a dish and lightly dredge the pork. Then add it to the pan and fry 1 minute. Add another tablespoon of oil, reduce heat to medium and fry another 2 minutes. Turn the pork pieces over and fry another 2 minutes. Remove.
Add another 2 tablespoon oil, then 2 teaspoons minced garlic, stir-fry for about 10 or 20 seconds. Stir in the vinegar sauce mixture and bring to a boil. Return the pork to the pan, reduce heat to a simmer, cook until pork is just done—probably another 3 minutes or so.