The two pork chops were sitting on the counter half defrosted from the freezer. I was bouncing ideas of what to do with tomorrow’s dinner because the the idea of putting down another sort of salad (for the past few days we went from cumin vinaigrette, miso-soy sauce, to simple olive oil and vinegar) just had me feel like I’m becoming Bugs’ Bunny. In the fridge sat some green onions and a few bell peppers; I love bell peppers and it goes perfect- with shredded pork.
The big helpful tip for this dish, is to slice and shred the pork when it is half defrosted; if you bought it the day of, pop it in the fridge for about 30-40 minutes so the meat becomes firm. For visual purpose (unlike my picture above), remove the stem from the bell pepper and slice it in from the stem to 1/4 thick rings. I love colours, so mix the colours of the bell peppers if it is in season: green, red, and yellow. Also, in the norm of Chinese cooking, all meat that doesn’t contain a lot of fat is fried in oil beforehand to give tenderness. Here, instead of frying I blanched it in a small amount of boiling water quickly, removing it before it fully cooks and toughens up. It came out perfect and delicious. —FrancesRenHuang
2 as a main dish, or 4 as a side dish
pork chops, sliced thinly, and stack the thin layers together, slicing it thinly again until shredded
Marinate the shredded pork for about 1 hour, up to 24 hours in the fridge.
To prepare: with wooden chopsticks, swirl and mix in the shredded pork in boiling water until cooked half way, about 2 min; set aside (reserve the juice of the water-stock, and add in to the stir-frying if you find the dish too dry- I didn’t have to).
Heat wok with oil and stir-fry green onion until fragrant; mix in the bell peppers and stir-fry about 30 seconds, put in the rest of the ingredients and finish up with a generous dash of white ground pepper.