SECOND COURSE

PORK STRIPS STIR-FRY IN SWEET FLOUR SAUCE

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Miss Peking duck? Don't worry! I have an easier and much economic solution for you: pork strips stir-fry in sweet flour sauce 京酱肉丝.

STRACCETTI DI MAIALE SALTATI CON LA SALSA DI FARINA DOLCE

This is a famous Beijing dish, which has gained popularity in the northern region of China. It is usually served with fresh vegetables shreds and paired with tofu skin or a piece of thin bread. Just like the Peking duck.

A GREAT COMBINATION OF THE SWEET AND SPICY FLAVORS

I regard this dish a great example of the northern China cuisine: simple, uninhibited and adorable. Same as the characters of the northern people.

The preparation of the dish is straightforward: marinade the meat then stir-fry it with the sweet flour sauce. Then serve it together with vegetable julienne (such as scallion shreds, carrots and cucumber strips, etc.) paring with tofu skin and thin bread. Although sweet flour sauce and the scallion are both ingredients with strong flavors, you will be surprised how well the sweet and spicy can go well together!

A DISH FOR THE SPRING

4th February 2022 marks the beginning of the spring of the year (立春 in lunar calendar). That means it is time to eat the Spring roll!

In my previous post, I've mentioned that the northern version of the spring roll is in taco style, called 春饼. That was to say we picked from different dishes to make the filling and wrapped them into a thin bread. The dish of pork strips stir-fry is a regular to make up the filling of the spring roll.

Imagine this: you have tender and sweet pork with the fresh and crispy vegetable wrapped inside one soft bread. I can’t wait to celebrate the arrival of the spring while having this dish with my family!

PORK STRIPS STIR-FRY WITH SWEET FLOUR SAUCE (京酱肉丝)

Recipe by Sasha WangCourse: SecondoCuisine: ChineseDifficulty: Low
Servings

4

persons
Preparation

20

minutes
Cooking

10

minutes

This is a famous Beijing dish, which has gained popularity in the northern region of China. It is usually served with fresh vegetables shreds and paired with tofu skin or a piece of thin bread. Just like the Peking duck.

INGREDIENTS

  • Meat and the marinade
  • Pork filet: 400g

  • Soy sauce: 4 tbsp

  • Dark soy sauce: 1 tbsp

  • Sichuan pepper (in powder): 1 tsp

  • Five spice powder: 1 tsp

  • Corn starch: 2 tbsp

  • Sesame oil: 1 tbsp

  • Other ingredients
  • Sweet flour sauce: 3 tbsp

  • Sunflower oil

  • Scallion cut in julienne

  • Side dishes and garnishment
  • Cucumber in julienne

  • Carrot in julienne

  • White sesame

Preparation

  • Cut the pork fillet in small strips.
  • Mix the strips with rest of the ingredients listed in the section "Meat and the marinade". Leave it seasoning for 1 hour.Mescola gli straccetti con il resto degli ingredienti che ho elencato nella
  • (after 1 hour) Heat up a wok with sunflower oil. Stir-fry the pork strips until the color turns white. Take the pork strips out from the wok.
  • Add some extra sunflower oil and the sweet flour sauce in the wok. Keep stir-frying to let the sauce mix and melt with the olio.
  • Add back the pork strips to the wok. Mix them well with the sauce. Aggiungi un po' di olio di girasole e la salsa di farina dolce nel wok. Continua a saltare per far mescolare bene la salsa con l'olio.
  • Lay the scallion julienne in a plate. Put the pork strips on top.Stendi le julienne di cipollotto nel piatto. Mettici sopra gli straccetti.
  • Garnish some sesame. Enjoy it with cucumber and carrot shreds wrapped in a thin bread. morbida piadina.Guarnisci con semi di sesamo. Gustali con cetrioli e carote il tutto avvolto in una morbida piadina.feature STRACCETTI DI MAIALE SALTATI CON LA SALSA DI FARINA DOLCE

Hope you find this dish appetizing. Wish you a happy Spring and buon appetito!

recipe STRACCETTI DI MAIALE SALTATI CON LA SALSA DI FARINA DOLCE

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

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