Pork Strips with Sauce

Click to Enlarge	Pork Strips with Sauce China - Sichuan
	Serves Effort: Sched: DoAhead:	2 main ** 3/4 hr Yes		Simple and simply delicious. You can control the hotness to your preference - two Fresno chilis makes it "just spicy" by Southern California standards, (though opinions in Fargo may differ).

12
1/2
1/8
1-1/2
------
2
1/4
2
3
------
1/3
1
1
1
1/3
1/2
------
2

oz
t
t
T
---

in
cl

---
c
T
t
t
t
t
---
T

Pork, lean (1)
Salt
Pepper
Cornstarch
------
Chilis Red (2)
Ginger Root
Garlic
Scallions
----- Sauce
Stock
Soy Sauce
Brown Vinegar (3)
Sugar
Sesame Oil
Cornstarch
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Lard or Oil

Prep

Chill PORK in freezer until stiff to make slicing easier. Slice very thin with the grain, then into fine strips, again with the grain (pork cooks tender so cross grain might fall apart). Mix with Salt, Pepper and Cornstarch. Set aside for 20 minutes or so turning once or twice.
Chop CHILIS, GINGER ROOT, GARLIC and SCALLIONS. Mix all together.
Chop SCALLIONS and GINGER fine, mix.
Mix all Sauce Items.

Run

Fluff the Pork Srips so they aren't all stuck in a lump.
In a wok or sauté pan heat Lard very hot, stir in Pork and fry stirring over high heat until raw color is completely gone. Push the pork aside and add Chili mix to the pan. Fry stirring for a minute, then mix in with the pork.
Stir in Sauce mix, bring to a boil stirring over high heat.
Serve hot with plenty of long grain rice.

NOTES:

Pork: Loin is preferred for this dish. sirloin end roast, pork chops or any other part of the loin, but you can use butt or shoulder if that's what you have.
Chilis Fresno, Holland Red or similar will do. See my Chili Page for details.
Brown Vinegar: Chinkiang Vinegar is considered best, Gold Plum being a good brand. In a pinch use Balsamic vinegar - a bit too sweet and sophisticated but it'll do.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch