SHREDDED PORK WITH GARLIC SAUCE

By gaster16

Ingredients

• 10 oz. boneless pork shoulder
• 1 teaspoon baking soda
• 2 tablespoons tomato puree
• 1 tablespoon Chinese dark vinegar (balsamic vinegar can be substituted)
• 1 tablespoon chili paste with garlic
• 1 tablespoon water
• 1 tablespoon sugar
• 2 teaspoons dry sherry
• 2 teaspoons thin soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoons MSG
• 1 teaspoon cornstarch (mixed with a few drops of water)
• 1/4 cup dried tree ears
• 4 cups peanut oil
• 2 stalks celery shredded
• 2 tablespoons garlic minced
• 1 tablespoons ginger root mined
• 5 scallions finely chopped
• 7 water chestnuts diced

Preparation

Step 1

Freeze pork slightly and cut into long thin shreds. Mix with baking soda and water. Cover and let sit unrefrigerated for 5 hours. When ready to cook, rinse pork and dry well. Prepare the sauce by mixing together tomato puree, vinegar, chili paste, water, sugar, sherry, soy sauce, sesame oil, MSG and cornstarch paste. Soak the tree ears in 1 cup of boiling water for 15 minutes and remove. Heat 4 cups peanut oil in a wok to 375 degrees. Add rinsed and dried pork, and deep fry for 30 seconds. Remove pork and place on paper towels. Let the oil return to 375 degrees and add shredded celery. Deep fry for 30 seconds. Remove and place on paper towels. Pour off all but 1 tablespoon oil. Over high heat, stir fry garlic, ginger, and scallions for 1 minute. Add water chestnuts. Stir. Add pork, celery and tree ears. Stir, add sauce mixture. Bring to boil quickly and serve.