Gluten-Free Peking Pork
I'm just going to go ahead and declare sweet meat is the best thing since sliced bread. Try to think of a sweet meat dish that isn't good. You can't do it can you? It's because sugar and meat were meant to be together, always.
My favorite way to eat sweet meat is this Peking Pork recipe I found on Rasa Malaysia. It's the perfect balance of sweet, savory and slightly salty. The essentials for any outstanding dish if you ask me.
The best part about this recipe is that it takes less than 20 minutes to make, which means it's one of my go-to's during the week when I'm too lazy/exhausted to cook anything over the top, especially after being at work all day.
The secret to making the finished dish even better? Add a few drops of Sriracha. It brings a brightness to the dish with a spicy kick and makes the whole thing mouthwateringly good.
What's your favorite way to eat sweet meat? Share your thoughts in the comments below.
Peking Pork - adapted from Rasa Malaysia
- 1 lb pork tenderloin, cut into 1/2-inch thick slices or strips
- Oil for deep frying
- 1 egg
- 1 tablespoon cornstarch
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon salt
- 1 1/2 tablespoons ketchup
- 1/2 tablespoon plum sauce (Dynasty Brand is supposedly gluten-free)
- 1/2 tablespoon chili sauce
- 1/4 teaspoon Hoisin sauce (Dynasty Brand is supposedly gluten-free)
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons black vinegar
- 1 1/2 tablespoons sugar
- small pinch of Chinese Five Spice powder
- 2 tablespoons water
I'm lucky enough to be able to find pork tenderloin pieces at my supermarket that have already been pounded flat. If you can find these at your supermarket, buy them. It makes this recipe easier. Otherwise, buy regular pork tenderloin, cut small pieces and then pound them flat using a mallet with the meat between two pieces of plastic wrap so it doesn't goop up your counter. Set the meat aside. Combine the marinade ingredients together and add your pork pieces to the mixture. Marinate the pork in the mixture for at least 30 minutes in your fridge.
In a small bowl, mix the sauce ingredients together. You can tweak the amount of each ingredient to your liking, but I found the ratio above is actually perfect.
Heat up a wok with enough oil to deep-fry your pork slices. Add the pork and cook for 5 minutes, or until color changes to golden brown and it becomes slightly crispy. Put cooked pork onto paper towels to soak up excess grease.
Empty your wok of any oil and then put the sauce into the wok and bring to a boil quickly over medium-high heat. Add your cooked pork and coat throughly with the sauce. Remove wok from heat and serve pork over rice, or noodles. I like to add a little scallions or cilantro to garnish, as well as some Sriracha and hot pepper slices for extra oomph.