Try this Catonese recipe by Tsang Chiu King, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Pork Loin and Marinade:
Marinate pork with 5g cornflour, 5g chicken powder, soy sauce and 4g sugar.
Deep-fry mushrooms. Rinse with boiling water in a pot to remove excess oil.
Pan-fry marinated pork.
Stir-fry garlic, pepper and bell peppers with mushrooms. Add stock, season with 10g chicken powder, oyster sauce, 15g cornflour and 20g sugar, and stir until sauce has thickened.
Add merlot and pork. Stir-fry until pork is lightly crisp and sauce has thickened.
Place ingredients into aluminium sheet and wrap into a packet.
Bake in an oven at 200°C for 1 minute.
Place rock salt into a heat proof stone pot.
Place packet into stone pot, and slit open.
Lightly drizzle rock salt with rice wine and flambé.
Enjoy with a fruity pinot noir.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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