Ingredients
- 3/4 pound pork tenderloin, thinly sliced against the grain
- 2 tablespoon rice wine or sherry
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 2 teaspoon large eggs
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil plus 1 tablespoon for drizzling
- 2 tablespoon chicken stock
- 1 tablespoon leek, white part only, cut in half lengthwise and shredded
- 2 tablespoon thumb-sized pieces of ginger, peeled and shredded
- 2 teaspoon sesame oil
Preparation
Baking Directions:
Marinate the pork in 1 tablespoon of the rice wine, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper for 10 minutes.
In a bowl, beat the eggs and set them next to the stove.
Place the flour on a plate.
When the pork has marinated, coat each slice with flour on both sides, patting to remove the excess.
Set the slices on a plate next to the eggs.
Place a wok over medium heat and add 1/4 cup of oil, swirling it to coat the sides.
When the oil is hot, quickly dip each piece of pork in the beaten egg and place it in the wok, arranging the slices so they cover the bottom and sides in a thin sheet.
With a spatula, gently loosen the pork, then drizzle a little oil around the wok from time to time so the meat doesn’t stick as it cooks.
When the bottom of the pork sheet has turned a light golden brown, flip it over.
(Don’t worry if it doesn’t flip in a single sheet; just make sure to turn over each piece.)
Add any remaining oil, the remaining 1 tablespoon wine, the rest of the salt and pepper, and the chicken stock.
Sprinkle the shredded leek and ginger over the pork, and drizzle sesame oil over all.
When the second side of the pork is browned, remove the wok from the heat and slide the pork onto a plate.
Serve immediately.
