Ingredients:
For pork cubes
- 1 piece pork shoulder or boneless pork chops, 1 - 1 1/2 lb (0.5 - 0.75 kg);
- 8 oz (250 g) young ginger;
- 2 tablespoons sea salt;
- 8 oz (250 g) pickled turnips, soak and cut to 3/8” (1 cm) cubes;
- 2 oz (60 g) dry shrimps, soak for 10 minutes;
- 3 tablespoons vegetable oil;
- 2 teaspoons ground bean sauce.
For marinate
- 1/2 teaspoon corn starch;
- 1 teaspoon liquid aminos/soy sauce;
- 2 teaspoons dark soy;
- 1/2 teaspoon cane sugar.
For thickening sauce
- 1 1/2 teaspoons corn starch;
- 1/2 teaspoon sugar;
- 1/4 cup (60 ml) water;
- 1 tablespoon liquid aminos/soy sauce;
- 1 tablespoon dark soy.
Recipe:
Serving for 4
- Clean pork, pat dry and cut into 3/8” (1 cm) cubes;
- Add cornstarch, sugar, Liquid Aminos and dark soy sauce, mix well;
- Set aside to marinate;
- Soak pickled turnips for 10 minutes, drain;
- Cut into 3/8” (0.5 cm) cubes;
- Peel and cut young ginger to 3/8” (1 cm) cubes;
- Mix in 2 tablespoons sea salt, set aside;
- Wash off salt from young ginger and let sit in water for 10 minutes;
- Drain and dry with paper towel;
- Dry young ginger in a wok/sauté pan over medium heat, no oil;
- Add 1 tablespoon vegetable oil and stir fry;
- Take it out and set aside;
- Add 1 tablespoon vegetable oil and stir fry pickled turnips;
- Take it out and set aside;
- Add 1 teaspoon vegetable oil;
- Place marinated pork to brown when it gets hot;
- Stir fry with ground soy bean sauce;
- Add water from soaking the dry shrimps and dry shrimps;
- Mix well and cover for 2 minutes;
- Stir thickening sauce and add in the middle;
- Mix in ginger and turnips when thickening sauce comes back to a boil;
- Plate pork with rice, serve hot.