Wok-Fired Pork (鍋燒肉)
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- pork
- sesame oil (麻油)
- salt
- clear soy sauce (清醬)
Instructions
- Cook the pork whole until tender, keeping the skin intact.
- Heat sesame oil in the wok until very hot, then sear the cooked pork until the surface is sealed and lightly charred, imparting wok hei (鑊氣 — the breath of the wok).
- Cut the pork into pieces.
- Season with salt as desired, or serve with a small dish of clear soy sauce for dipping.