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Homestyle Shredded Pork with Green Peppers

Name: Homestyle Shredded Pork with Green Peppers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: chinese
Ingredients: pork tenderloin; green chili pepper; Garlic; ginger; Salt; white pepper powder; light soy sauce; dark soy sauce; Egg white; cornstarch; vegetable oil; Lard; MSG; sugar

groups3 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillStir-frylocal_fire_departmentMedium

Allergens:warningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:06

warningStay safe

Curl your fingers inward when cutting meat to hold ingredients steady and prevent the blade from cutting your fingers.

Prepare 300g of pork tenderloin and cut it into thin slices of about 3mm
Then arrange the pork slices neatly in a row and cut them into fine shreds

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Watch out

Cut the pork shreds as thin as possible, otherwise, the final dish will lack visual appeal and have uneven texture.

Ingredients:pork tenderloin (300 g)

Tools:cutting boardcleaver

Preparation

00:00:27

Add an appropriate amount of clean water to the bowl and wash the sliced pork shreds thoroughly
After washing, squeeze out all the water completely and set aside

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Watch out

The pork shreds must be thoroughly squeezed dry after washing, otherwise, they cannot hold the batter during subsequent marination.

Ingredients:pork tenderloin

Tools:bowl

Preparation

00:00:41

warningStay safe

Wash your hands thoroughly after handling raw meat to avoid cross-contamination.

In a bowl, add 1 gram of edible salt, a little ground pepper, 4 grams of light soy sauce, and 2 grams of dark soy sauce for the base color
Use the hand to mix and stir the shredded pork evenly, allowing the seasonings and moisture to be absorbed by the shredded pork
Add 1 egg white and mix evenly until the shredded pork does not release water
Add an amount of dry starch equal to the egg white and mix evenly
Finally, add an appropriate amount of vegetable oil and mix evenly to reduce stickiness and prevent sticking to the pan

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Watch out

Egg white must be added when the meat isn't bleeding water, otherwise, it will shed the batter during stir-frying. Adding oil at the end prevents sticking.

Ingredients:pork tenderloinSalt (1 g)white pepper powder (1 g)light soy sauce (4 g)dark soy sauce (2 g)Egg white (1 piece)cornstarch (15 g)vegetable oil (10 ml)

Tools:bowl

Preparation

00:01:25

warningStay safe

Do not rub your eyes after cutting chilis; wash your hands thoroughly with soap after handling chilis.

Prepare 200g Sanjiantiao chili, wash thoroughly with clean water and cut off the stems
Cut the chili directly into fine shreds and set aside
Prepare 20g garlic and 20g ginger, smash and mince them separately

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Watch out

Shred the chili peppers as evenly as possible

those who cannot handle too much spice can replace them with large green peppers or bell peppers

Ingredients:green chili pepper (200 g)Garlic (20 g)ginger (20 g)

Tools:cutting boardcleaver

Active Cooking

00:01:58

warningStay safe

Hot oil splatters easily; slide the meat shreds in from the edge of the wok rather than dumping them directly in the center.

Heat the wok, add an appropriate amount of oil to coat the wok, then pour out the hot oil
Add 40g lard and melt it
When the oil temperature reaches 40% hot (120°C), put the marinated pork shreds into the wok
Turn to low heat to slide and cook the pork shreds until they change color, then pour out and set aside

local_fire_departmentLow heat, about 2 minutes

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Watch out

Oil temperature shouldn't be too high

40% heat prevents scorching. Stir constantly when sliding on low heat

Ingredients:pork tenderloin (300 g)Lard (40 g)vegetable oil (20 ml)

Tools:spatulawok

Active Cooking

00:02:27

Add a little more lard and heat to 50% hot
Put in the minced ginger and garlic, turn to low heat to sauté until fragrant
After the aromatics are fragrant, add the sliced chili shreds, turn to medium heat and stir-fry until crisp-tender (chili softens and oil brightens)

local_fire_departmentMedium heat, about 2 minutes

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Watch out

Sauté the minced ginger and garlic on low heat, otherwise, they will easily burn and turn bitter.

Ingredients:Lard (5 g)Garlic (20 g)ginger (20 g)green chili pepper (200 g)

Tools:spatulawok

Active Cooking

00:02:47

warningStay safe

Open flames may flare up around the wok when stir-frying on high heat; keep a safe distance and hold the wok handle firmly.

Put the prepared pork shreds into the wok and stir-fry evenly
Add 1.5g salt, 1g MSG, and a little white sugar to enhance flavor
Add 3g light soy sauce poured along the edge of the wok and stir-fry evenly
Finally, add a little clear oil, turn to high heat and stir-fry until there is obvious wok hei, then plate

local_fire_departmentHigh heat, about 90 seconds

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Watch out

Before taking out of the wok, you must turn to high heat and stir-fry to create the wok hei, otherwise the dish will lack flavor.

Ingredients:pork tenderloingreen chili pepperSalt (1.5 g)MSG (1 g)sugar (1 g)light soy sauce (3 g)vegetable oil (5 ml)

Tools:spatulaplatewok