Ingredients
The following ingredients have 4 Servings
- 1 1/2 lb pork shoulder/butt (thinly cut into shreds)
- 1 Tbsp dark soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp shao xing wine/dry sherry
- 1 Tbsp sugar
- 1 Tbsp corn starch
- 2 Tbsp cooking oil (divided)
- 3 cloves garlic (peeled and finely chopped)
- 1 large red/yellow/orange bell peppers (seeded and diced)
- 1 large bunch fresh cilantro (divided)
Instruction
- Place the pork, soy sauce, sugar, sesame oil, wine and cornstarch in a large mixing bowl. Use your clean hand to mix thoroughly. Let it sit for 30 minutes. Meanwhile, use a knife to separate the stems from the leaves of cilantro. Finely chopped the stems. Divide the leaves into half. Finely chopped half of them and reserve the rest for garnishing
- Preheat a large skillet/wok with cooking oil. When it's hot, add in the pork (in two batches) and use the spatula to separate the pork pieces. Press it against the wok/skillet. Cook until the pork is slightly brown and cooked through, about 5 minutes or so. Dish it out into a serving platter. In the same wok, add the garlic, Thai chili (if using), peppers and chopped cilantro stems and cook for about 1 minute, some might be slightly char, and that's fine. Add the pork back into the wok/skillet followed by the chopped cilantro leaves. Have a taste and season with more salt if needed. It should be savory and just slightly sweet. Garnish with the remaining cilantro leaves. Serve immediately with rice
