Sichuan Stir-Fried Pork in Garlic Sauce

From America's Test Kitchen Season 13: Asian Takeout Favorites

Why this recipe works:

To re-create the succulent pork found in the best restaurant stir-fries (usually achieved by low-temperature deep frying), we soaked the pork in a baking soda solution, which tenderizes and moisturizes the meat, and then coated it in a velvetizing cornstarch slurry, which helps it retain… read more

To re-create the succulent pork found in the best restaurant stir-fries (usually achieved by low-temperature deep frying), we soaked the pork in a baking soda solution, which tenderizes and moisturizes the meat, and then coated it in a velvetizing cornstarch slurry, which helps it retain moisture as it cooks. And the secret to the sauce's silken texture and rich flavor? Ketchup and fish sauce, both high in glutamates.

 

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Serves 4 to 6

If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.

Ingredients

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