Recipe courtesy of Sara Moulton
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Freeze pork slightly, and cut into long thin shreds. Mix with baking soda and water. Cover, and let sit (unrefrigerated) for 5 hours. When ready to cook, rinse pork and dry well. 

Prepare the sauce by mixing together tomato puree, vinegar, chili paste, water, sugar, Shoa Hsing, soy sauce, sesame oil, MSG, and cornstarch paste. Soak the tree ears in 1 cup of boiling water for 15 minutes and remove. 

Heat 4 cups of peanut oil in a wok to 375 degrees F. Add rinsed and dried pork, and deep fry for 30 seconds. Remove pork and place on paper towels. Let the oil return to 375 degrees and add shredded celery. Deep fry for 30 seconds. Remove and place on paper towels. Pour off all but 1 tablespoon oil. 

Over high heat, stir fry garlic, ginger, and scallions for 1 minute. Add water chestnuts. Stir. Add pork, celery, and tree ears. Stir. Add sauce mixture. Bring to boil quickly and serve (approximately 15 seconds). 

Cook's Note

*Available at Asian groceries Chinese dark vinegar is a brownish-black vinegar and has a very full flavor. The best substitute is balsamic vinegar from Italy.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Spicy Shredded Pork

Recipe courtesy of Ree Drummond

Shredded Pork Tacos

Recipe courtesy of Marcela Valladolid

Shredded Pork Wraps with Coleslaw

Recipe courtesy of Gourmet Magazine

Sweet and Spicy Shredded Pork

Recipe courtesy of Kelsey Nixon

Shredded Pork Summer Rolls

Recipe courtesy of Kelsey Nixon

Shredded Pork and Pineapple Tacos

Recipe courtesy of Kelsey Nixon

Browse Reviews By Keyword

          Latest Stories