Chinese Sweet and Sour Pork with Sin Choy

In the photo I used thin sliced pork shoulder

This recipe takes me back to my childhood. I would order the pork with sin choi when my mom took me out for Chinese. I loved that sweet, sour crunchy flavor of the mustard cabbage and the tender slices of meat. This along with a bowl of rice was all I needed to feel completely satisfied.

My notes to you…

·         I used Tiffany Brand preserved sour mustard cabbage that came in a 17.5 oz. bag from Taiwan. It is as the name states “sour” so make sure you rinse it well. I cut it up, then rinsed it 2 or 3 times before letting it drain in a colander. You can also rinse it whole then cut it.

·         Depending on how sour your cabbage is, will determine how much sugar to use. In the recipe I have written 1/4 cup and up to 1/3 cup (1/3 cup is 4 tsp. more than ¼ cup) ADD all, some or no extra sugar depending on your desired taste.

·         I used seasoned rice vinegar because that’s what I had, but it’s not necessary.

·         Marinate the pork for at least 15min. I have marinated for up to 2 hours and didn’t feel that it was too long.

·         I usually use ½ pound of pork. If you prefer a meatier version you can use up to a pound of meat and not make any adjustments to the amount of marinade.

·         Another option to pork is flank steak sliced thin across the grain.

·         When you add your meat to the hot pan, spread it out and let it sit without tossing for about 1 to 1 ½ min. This will give the meat a nice char (which = flavor). Toss and allow the other side of the meat to cook in the same way.

Chinese Sweet and Sour Pork with Sin Choy

½ - 1   pound            pork shoulder, belly or flank - sliced thin

1          bag                  Preserved Sour Mustard Cabbage (17.5oz) about 3 cups

Marinade

1          slice                ginger, minced

1          slice                garlic, minced

1 ½     tsp.                  Kikkoman soy sauce

1 ½     tsp.                  oyster sauce

1 ½     tsp.                  dry sherry

1 ½     tsp.                  water

¼        tsp.                  chili garlic sauce

½        tsp.                  cornstarch

½        tsp.                  sesame oil

Sauce

1/3      cup                  rice vinegar (I used seasoned, because that’s what I had)

¼        cup                  sugar or up to 1/3 cup for a sweeter flavor (see note above)

2          slices              ginger, minced (2tsp)

1          Tbsp.               Kikkoman soy sauce

½        tsp.                  kosher salt

1          Tbsp.               cornstarch

2/3      cup                  water

Slice pork and marinate for at least 15 min. I have let mine marinate for up to 2 hours.

Cut mustard cabbage into 1 – 1 ½ inch pieces and rinse 2-3 times, then drain in a colander.

Mix sauce ingredients and set aside.

In a wok or skillet over high heat, brown meat in 2 Tbsp. oil for about 2-3 min.

*** when you add your meat to the hot pan, spread it out and let sit without turning for about 1- 1 ½  min. this will give the meat a nice char. Toss and allow the other side of the meat to cook in the same way.

Add sin choi and stir fry with meat for about 2-3 min.

Stir sauce to dissolve cornstarch and pour over meat. Bring to a boil and stir until sauce thickens.