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.