Ingredients
500 g lean pork (about 1 lb), 25 g toasted sesame seeds, 350 g fresh stock (about 1 1/2 cups).
Seasonings
500 g (about 1 lb) vegetable oil, 25 g (about 2 tablespoons) sugar, 10 g each ginger, sesame oil, scallions, caramel coloring, and Shaoxing wine, 4 g (about 3/4 teaspoon) salt, 2 g (about 1 star anise), 1 g (about 1/4 teaspoon) MSG.
Instructions
1. Wash the pork and cut into thick strips about 10 cm (4 inches) long. Marinate with smashed ginger, scallions, salt, and cooking wine for about 30 minutes.
2. Place the wok over high heat, add vegetable oil and heat to about 150°C (300°F), then deep-fry the shredded pork until light golden brown, remove and drain the oil. Clean the wok, return the pork, add fresh broth and bring to a boil, skim off all oil and foam, then add salt, sugar, star anise, and caramel coloring. Once boiling, reduce to low heat and simmer until the liquid is nearly absorbed and the oil separates, then add MSG and sesame oil, briefly reduce further, remove from heat and let cool. Plate and sprinkle with toasted sesame seeds. This dish is crispy, tender, aromatic, and pleasantly sweet.