Taiwanese-Style Stir-Fried Shredded Pork Wraps with Toast
ID: 65d3e7ca...
Chef A-Qing demonstrates a classic Taiwanese stir-fried shredded pork dish, paired with simple flatbreads made by pressing slices of toast with a rolling pin. Using a delicate 'marinating and massaging' technique seals in the meat juices, while a technique of slow-pan-searing followed by high-heat glazing ensures the pork is tender and succulent. Served wrapped with cucumber and cilantro, this dish is as creative as it is delicious.
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🍳 Cooking Flow
Prepare the vegetable garnish, trim the crusts off the toast, and use a rolling pin to flatten them into thin wrappers. → Slice the pork, then gradually incorporate salt, rice wine, and water while massaging vigorously until sticky. Coat with potato starch and oil to seal in the moisture. → Heat oil in a pan and sauté the minced garlic, then slowly 'pan-sear and stir-fry' the pork over low heat until 60% cooked. → Turn to high heat, add soy sauce, soy paste, black vinegar, and white pepper. Toss quickly to coat and reduce the sauce. → Before turning off the heat, add cilantro stems, chili strips, and sesame oil, tossing on high heat for 20 seconds. Serve with the toast wrappers and cucumber strips.
Cooking Steps
Brief Cooking Order
Prepare the vegetable garnish, trim the crusts off the toast, and use a rolling pin to flatten them into thin wrappers. → Slice the pork, then gradually incorporate salt, rice wine, and water while massaging vigorously until sticky. Coat with potato starch and oil to seal in the moisture. → Heat oil in a pan and sauté the minced garlic, then slowly 'pan-sear and stir-fry' the pork over low heat until 60% cooked. → Turn to high heat, add soy sauce, soy paste, black vinegar, and white pepper. Toss quickly to coat and reduce the sauce. → Before turning off the heat, add cilantro stems, chili strips, and sesame oil, tossing on high heat for 20 seconds. Serve with the toast wrappers and cucumber strips.
Introduction
Chef A-Qing demonstrates a classic Taiwanese stir-fried shredded pork dish, paired with simple flatbreads made by pressing slices of toast with a rolling pin. Using a delicate 'marinating and massaging' technique seals in the meat juices, while a technique of slow-pan-searing followed by high-heat glazing ensures the pork is tender and succulent. Served wrapped with cucumber and cilantro, this dish is as creative as it is delicious.
Step 1
Finely chop the cilantro leaves and cut the cilantro stems into 2cm lengths; set aside separately.
Step 2
Trim the stem of the chili, slice in half to remove the seeds, then slice into thin strips from the inside.
Step 3
Wash the cucumber, slice into thin diagonal pieces, stack them, and cut into uniform thin strips.
Step 4
Smash the garlic with the flat side of a knife and chop into uniform minced garlic.
Step 5
Trim the crusts off the toast. Using parchment paper or a plastic bag as a base, use a rolling pin to firmly flatten the toast into thin wrappers.
Ingredients List
Important Notes
💡 Massaging the meat vigorously until it develops a sticky, metallic-like texture is a vital step. This makes the pork incredibly tender without needing baking soda or meat tenderizers.
⚠️ After adding the pork, be sure to use low heat until it is 60% cooked. High heat too early will cause the pork to shrink, dry out, become tough, and make it difficult to separate the strands.
💡 After trimming the crusts and rolling the bread thin, it serves as a simple substitute for steamed lotus leaf buns (he-ye bing). The leftover crusts can be baked and sprinkled with powdered sugar to make crispy finger snacks—don't waste them!
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