Hot and Sour Pork

Hot and Sour Pork Recipe from China with Shiitake Mushrooms and Noodles

Region / culture: China | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Hot and Sour Pork is a delicious and flavorful dish that combines tender pork with a spicy and tangy sauce. This dish is perfect for those who enjoy a bit of heat in their meals.

History

Hot and Sour Pork is a popular Chinese dish that has been enjoyed for centuries. It is believed to have originated in the Sichuan province of China, known for its bold and spicy flavors. The combination of spicy chili peppers and tangy vinegar gives this dish its signature taste.

Ingredients

2 tbsp vegetable oil
500 g pork loin steaks, trimmed and thinly sliced
2 cloves garlic, sliced
2 cm piece root ginger, peeled and chopped
1 red chili, deseeded and sliced
1 red pepper, deseeded and chopped
6 spring onions, trimmed and sliced
2 bramley apples, quartered and cored
75 g / 3 oz shiitake mushrooms, sliced
2 tbsp soy sauce
2 tbsp chinese rice wine or sherry
150 ml / 0.25 pt chicken stock
juice of 0.5 lime
noodles to serve

How to prepare

Heat half of the oil in a large frying pan or wok. Add the pork loin, garlic, and ginger. Stir fry for 4-5 minutes or until the pork is crisp and golden.
Transfer the pork to a plate.
Heat the remaining oil in the pan. Add the chillies, peppers, onions, and apples. Stir fry for 4 minutes or until pale golden.
Return the pork to the pan. Add the mushrooms, soy sauce, wine or sherry, and stock.
Bring the mixture to a boil, then simmer for 2 minutes.
Remove from the heat and stir in the lime juice.
Serve in bowls with noodles.

Variations

You can substitute the pork with chicken or tofu for a different twist on this dish.
Add vegetables such as broccoli, snow peas, or baby corn for added nutrition and flavor.

Cooking Tips & Tricks

Make sure to thinly slice the pork for quick and even cooking.

- Use a high heat when stir-frying to achieve a nice sear on the pork.

- Adjust the amount of chili peppers to suit your spice preference.

- Be sure to have all your ingredients prepped and ready to go before you start cooking, as stir-frying is a fast process.

Serving Suggestions

Serve the Hot and Sour Pork over steamed rice or noodles for a complete meal.

Cooking Techniques

Stir-frying is the key technique used in this recipe to quickly cook the ingredients over high heat.

Ingredient Substitutions

You can use any type of mushrooms in place of shiitake mushrooms.

- Substitute the bramley apples with any tart apple variety.

Make Ahead Tips

You can marinate the pork in the soy sauce and sherry mixture ahead of time for added flavor.

Presentation Ideas

Garnish the dish with sliced green onions and a sprinkle of sesame seeds for a pop of color and texture.

Pairing Recommendations

Pair this dish with a side of steamed vegetables or a fresh cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

25g per serving

Fats

15g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, and iron.

Alergens

This recipe contains soy and wheat allergens.

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively low in calories and carbohydrates.

Summary

Hot and Sour Pork is a delicious and satisfying dish that is perfect for a quick and flavorful meal. With a balance of spicy and tangy flavors, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Hot and Sour Pork. It was a warm summer day, and I was at a bustling market in Chinatown, browsing through the vibrant stalls filled with exotic spices and fresh produce. As I meandered through the narrow alleyways, the tantalizing aroma of sizzling pork and tangy vinegar wafted through the air, drawing me towards a small food vendor tucked away in a corner.

Intrigued by the delicious scent, I approached the vendor and watched as he deftly chopped up chunks of succulent pork and tossed them into a wok along with a colorful array of vegetables and spices. The sizzle of the meat hitting the hot pan filled my ears, and I couldn't help but salivate in anticipation. As the vendor added a generous splash of vinegar and a sprinkling of sugar to the mix, I knew I had to learn how to make this dish for myself.

I struck up a conversation with the vendor, a friendly elderly man with a twinkle in his eye and a mischievous grin. He explained that the dish was called Hot and Sour Pork, a traditional Chinese recipe that had been passed down through generations in his family. Intrigued by the history and tradition behind the dish, I begged him to teach me how to make it.

With a hearty laugh, the vendor agreed to share his recipe with me. He guided me through each step of the cooking process, from marinating the pork in a tangy sauce to stir-frying it with a medley of vegetables and spices. As the dish came together in the wok, the tantalizing aroma filled the air once again, and I knew that I had stumbled upon a culinary masterpiece.

After tasting the finished dish, I was hooked. The perfect balance of heat from the peppers and tang from the vinegar danced on my taste buds, leaving me craving more. I knew that this recipe would become a staple in my own kitchen, a dish that would bring joy and warmth to all who tasted it.

Over the years, I perfected the recipe for Hot and Sour Pork, tweaking it here and there to suit my own tastes and preferences. I added extra vegetables for a pop of color and crunch, and experimented with different types of vinegar to find the perfect balance of acidity. Each time I made the dish, memories of that fateful day in Chinatown flooded back, reminding me of the kind vendor who had shared his culinary wisdom with me.

As I shared the recipe with friends and family, they too fell in love with the bold flavors and comforting warmth of Hot and Sour Pork. It became a cherished tradition in our household, a dish that we would gather around the table to enjoy on special occasions and lazy Sunday afternoons alike.

To this day, whenever I make Hot and Sour Pork, I am transported back to that bustling market in Chinatown, where the tantalizing scent of sizzling pork and tangy vinegar first captured my heart. The recipe may have come from a stranger in a faraway land, but it has become a beloved part of my own culinary repertoire, a reminder of the power of food to bring people together and create lasting memories. And for that, I am eternally grateful.