Daging Babi dengan Saus Bawang Putih - Yu Xiang Rou Si Asli

Instructions

1. First, combine the pork with the marinade ingredients, and set aside for 20 minutes while you prepare the ingredients for the rest of the dish--namely, the celtuce, wood ears, ginger, garlic, etc.
2. Next, prepare the sauce--mix all of the sauce ingredients together and set aside.
3. Now we can start cooking! To prevent sticking, preheat a clean wok until it starts to smoke lightly (this step is very important). Now turn up the heat to high, and add one tablespoon of oil to the wok. Cook the marinated pork just until it turns opaque. Turn off the heat, transfer the pork to a dish, and set aside.
4. At this stage, your wok should still be pretty clean, as the technique used to cook the pork is fairly low impact. But if it’s not, it’s a good idea to wash the wok and wipe it dry before starting the next phase of cooking.
5. Turn the heat on to medium. Add two tablespoons of oil and the spicy bean sauce. Stir lightly, and cook for about a minute until the oil turns red, adjusting the heat to avoid burning if needed.
6. Now add the ginger, garlic, and dried chili peppers. Stir for about 15 seconds. Add the wood ears, turn up the heat, and stir fry for 30 seconds (you can add a few drops of water if it’s too dry), making sure everything is well-combined.
7. Once the liquid in the wok starts to bubble, give your sauce mixture a good stir, and add it along with the celtuce, scallion and cooked pork. Stir fry quickly to combine everything and serve.