Pork with Preserved Radish – Sybaritica

Pork with Preserved Radish uses the Chinese Water-Velveting technique with Pork before stir-frying it with Salted Radish and Black Mushrooms.

Servings: 4 as one dish in a Chinese meal

• 1 small Pork Tenderloin diced;
• 1/3 cup diced Preserved Radish;
• 1 Scallion sliced into sections keeping the green and white parts separate;
• 3 – 4 Chinese Black Mushrooms reconstituted and diced;
• ½ tsp. Garlic Salt;
• 3 Tbsp. Rice Wine;
• 1 pinch White Pepper;
• 1 Egg White;
• ½ cup Chicken Stock.
• 4 tsp. Cornstarch;
• 1 Tbsp. Oil
• 1 Tbsp. minced Ginger.

• Marinate the Pork for thirty minutes in 1 Tbsp. of the Rice wine, along with the Garlic Salt and Pepper, then stir in the Egg White and 3 teaspoons of the Cornstarch, followed by the Oil.
• Make a slurry with the remaining cornstarch and a little water, then stir in the stock, remaining rice wine, and the green part of the scallion. Set this aside for now.
• Bring a large pot of water to a boil, then ‘Velvet’ the pork by partially cooking it in the water for a minute or two until no pink is visible, then remove it to bowl with a strainer.
• Stir-fry the Ginger and the white part of the Scallion in a little oil over high heat until they release their aroma, the stir in the Radish and Mushroom and stir-fry a minute or so longer.
• Finally, add the Pork, stir-fry until cooked through and just starting to brown, then stir in the prepared Sauce mixture.
• Continue cooking until the sauce has thickened and serve immediately.