Shredded Pork with Garlic Sauce Recipe

Name: Shredded Pork with Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces boneless pork shoulder; 1 teaspoon baking soda; 2 tablespoons tomato puree; 1 tablespoon Chinese dark vinegar*; 1 tablespoon chili paste with garlic*; 1 tablespoon water; 1 tablespoon sugar; 2 teaspoons Shoa Hsing or dry sherry; 2 teaspoons thin soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon MSG; 1 teaspoon cornstarch (mixed with a few drops of water); 1/4 cup dried tree ears*; 4 cups peanut oil; 2 stalks celery, shredded; 2 tablespoons garlic, minced; 1 tablespoon ginger root, minced; 5 scallions, finely chopped; 7 water chestnuts, diced; *Available at Asian groceries

Servings: persons

10 ounces boneless pork shoulder
1 teaspoon baking soda
2 tablespoons tomato puree
1 tablespoon Chinese dark vinegar*
1 tablespoon chili paste with garlic*
1 tablespoon water
1 tablespoon sugar
2 teaspoons Shoa Hsing or dry sherry
2 teaspoons thin soy sauce
1 teaspoon sesame oil
1/2 teaspoon MSG
1 teaspoon cornstarch (mixed with a few drops of water)
1/4 cup dried tree ears*
4 cups peanut oil
2 stalks celery, shredded
2 tablespoons garlic, minced
1 tablespoon ginger root, minced
5 scallions, finely chopped
7 water chestnuts, diced
*Available at Asian groceries

1
Freeze pork slightly, and cut into long thin shreds.
2
Mix with baking soda and water.
3
Cover, and let sit (unrefrigerated) for 5 hours.
4
When ready to cook, rinse pork and dry well.
5
Prepare the sauce by mixing together tomato puree, vinegar, chili paste, water, sugar, Shoa Hsing, soy sauce, sesame oil, MSG, and cornstarch paste.
6
Soak the tree ears in 1 cup of boiling water for 15 minutes and remove.
7
Heat 4 cups of peanut oil in a wok to 375 degrees F. Add rinsed and dried pork, and deep fry for 30 seconds.
8
Remove pork and place on paper towels.
9
Let the oil return to 375 degrees and add shredded celery.
10
Deep fry for 30 seconds.
11
Remove and place on paper towels.
12
Pour off all but 1 tablespoon oil.
13
Over high heat, stir fry garlic, ginger, and scallions for 1 minute.
14
Add water chestnuts.
15
Stir.
16
Add pork, celery, and tree ears.
17
Stir.
18
Add sauce mixture.
19
Bring to boil quickly and serve (approximately 15 seconds).
20
Note: Chinese dark vinegar is a brownish-black vinegar and has a very full flavor.
21
The best substitute is balsamic vinegar from Italy.

1594

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 10 ounces boneless pork shoulder, 1 teaspoon baking soda, 2 tablespoons tomato puree, 1 tablespoon Chinese dark vinegar*, and more.

Yes, Shredded Pork with Garlic Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shredded Pork with Garlic Sauce

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