Ginger Braised Pork (姜丝焖瘦肉)

Slice the lean pork into thin pieces. For easier slicing, partially freeze the pork first.

Rinse the sliced pork under running water to remove any blood, then drain well and place in a bowl.

Smash one piece of ginger (about 50g) and place it in a bowl. Pour 200ml of hot water over it and let it cool down to create ginger water.

To the drained pork, add 2g of salt. Gradually add the cooled ginger water (from step 3) in 2-3 batches, mixing well with chopsticks or hands until the pork absorbs the water.

Once the pork has absorbed the ginger water, add 10g of starch and mix well. Finish by adding 5ml of cooking oil and mixing until combined. Set aside.

Slice another piece of ginger (about 50g) into thin shreds. Rinse the ginger shreds in water, then squeeze out excess water and pat dry with paper towels.

Slice 2 cloves of garlic.

Heat a wok with about 100ml of cooking oil over low heat. Add the dried ginger shreds and fry until golden brown. Remove and set aside, reserving some for garnish.

Remove some of the oil from the wok if there is too much. Add the sliced garlic and stir-fry until fragrant.

Add the marinated pork slices to the wok. Stir-fry until the pork is mostly cooked and changes color.

Add 15ml of dark soy sauce for color and stir-fry until the pork is evenly coated.

Pour in the remaining ginger water (from step 4) into the wok. Bring to a boil, then cover and simmer for about 1 minute.

Open the lid. Add 15ml of light soy sauce, 1g of white pepper, and 4g of sugar. Stir well.

Add some of the fried ginger shreds (from step 8) into the braised pork and mix.

If a thicker sauce is desired, mix 5g of starch with 30ml of Shaoxing wine and add to the wok, stirring until the sauce thickens. Otherwise, just add 30ml of Shaoxing wine directly. Stir well.

Transfer the ginger braised pork to a serving dish. Garnish with the remaining fried ginger shreds.