Stir-fried Pork Loin with Pickled Peppers
1.
Grab the capers from the kimchi jar and cut into sections, cut the sour radish into strips, shred the pickled ginger, and cut the green red pepper into shreds. I have used all the ingredients in the jar, so I can choose one of them. If the salt water is salty, it is recommended to rinse with clean water, otherwise it will be too salty. Cut the shallots into sections, slice the garlic, and prepare.
2.
Peel the pork in half from the middle, and slowly cut off the white tendons with a knife. This tendon can't be bitten, and it has a strong smell. It must be cut as clean as possible, otherwise it will affect the taste.
3.
Then turn half of the pork loin over to the back, and cut it vertically to 2/3 of its thickness. Separate it by 0.2 cm. Don't cut it. Then cut across the first knife 2/3 of the thickness without cutting, and cut the second knife every 0.2 cm. Repeat this until the cut is complete.
4.
Then use cornstarch, light soy sauce, and cooking wine to marinate for ten minutes.
5.
Put the lard in the pot to heat up and smoke, quickly drop in the marinated pork loin and turn the color with a spatula for a few times.
6.
Then pour the vegetable oil into the pot and smoke, add the prepared capers, sour radishes, soaked green and red peppers, soaked ginger, garlic, and star anise, and stir-fry for the aroma. Pour the previously fried kidneys into the pan, mix and stir fry for about 1 minute, and finally add the scallions, mix and put on the pan.
Tips:
1. Stir fry with a little lard to make it more fragrant. But animal oil is not easy to eat too much, and it will be better to add some vegetable oil.
2. Fried kimchi a few more times, the kimchi flavor will be more intense.
3. Stir-fried pork loin is a fast-handed thing. This way you won’t get old.
4. You can ask the butcher to fix the tendons in the middle of the pork loin when you buy it. Just come back and cut the flower knife directly.
