Name: Stir Fried Pork Slices Recipe {Chinese Huai Yang Classic}
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb pork meat, sirloin, shoulder, or butt; 2 tbsp Shaoxing wine; 4 tbsp naturally aged soy sauce, or dark soy sauce see notes; 2 tsp Zhenjiang Vinegar; 2 tsp arrowroot flour; 1/2 tsp cane sugar, organic unrefined preferred; 1/2 tsp ginger powder; 1/8 tsp star anise powder, optional; 1/8 tsp bay leave powder, freshly ground, optional; 1 tbsp avocado oil; 1 green onion stalk, chopped; a small piece of ginger, organic preferred, minced or thinly sliced

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Stir Fried Pork Slices are juicy and seriously delicious. They feature pork slices marinated with traditional Chinese condiments of Shaoxing Wine and Soy Sauce, along with the delicious organic ginger powder. They will surely amaze you with extreme tenderness and yumminess.

In terms of how to slice the pork, you can either do a thin julienne cut or bite-size slices.

Of course, you can enjoy these tasty stir-fried pork slices by themselves. However, with this at hand, you can also whip out an authentic Huai Yang stir-fry dish featuring savory pork slices in no time. Pork slices with vegetable stir-fry dishes are such a classic home cooking in China’s Yangtze River Delta area. Winter Bamboo Stir Fry, Mao Dou {Edamame} Stir Fry, just to name a couple.

What kind of pork is best for Pork Slice Stir Fry:

Sirloin is the best, but shoulder or butt shall all work out well for this recipe. I use a unique marinating method that tenderizes the pork and brings out pork’s meaty yumminess.

If you are using the shoulder or butt, trim off the extra fat, and/or gristle if possible.

I use pork shoulder or butt to make pork slices most of the time. I typically buy a slab of pork butt/shoulder and pork belly for various usages.

marinated pork slices — Marinated Pork Slices

For instance, I use a combination of pork shoulder or butt and pork belly to grind pork at home for this super tasty Home Ground Pork.

With this handy, you can make delicious dishes such as Lion’s Head (Pork Meatballs) Soup, Red Braised Lion’s Head, Pork Jiao Zi {dumplings} with Napa Cabbage, Pork Sweet Rice Flour Dumplings, Egg Crepe Pork Dumplings, Shanghai Soup Dumplings, Swedish Meatballs, you name it.

I then use the remaining pork belly to make traditional Twice Cooked Pork or super satisfactory Red Braised Pork Belly. Save the pork fat left behind the Red Braised Pork Belly to make a quick and tasty Yang Chun Noodle, Chinese Stir Fry Noodles, or Chow Mein.

Helpful Cooking Tools and Gadgets for Stir Fried Pork Slices:

A quality Wok and slotted turner, or a bamboo spatula, makes the cooking easier.

How to Make Stir Fried Pork Slices From Scratch?

See the Recipe for a detailed step-by-step tutorial. Here are the key takeaways:

Cut the pork into slices

It is much easier to cut pork into slices when they are semi-frozen. This means they are firm, and a cleaver can easily cut it through.

When working on fresh pork, leave them in the freezer for a few hours first if possible; when working on frozen pork, take them out a few hours in advance, if possible.

A cleaver makes this process easier.

Wash and rinse the pork under running water, and pat dry with a paper towel. Try to trim off the excess fat or parts with gristles if you can.

Cut the pork across the grain into thin slices first. Then flatten those thin slices on the cutting board, a few pieces at a time, and cut again, across the grain, for either bite-size slices or thin julienne cut.

Marinate Pork Slices

Add Shaoxing wine, naturally aged soy Sauce (or Dark Soy Sauce), Zhenjiang Vinegar, Arrowroot Flour, cane sugar, and ginger powder into the mixing bowl with pork slices. A tiny bit of star anise and bay leaf powder is optional. Toss and mix everything well using a pair of bamboo mixing spatulas.

Let the marinated pork rest for 10 minutes if you can spare the time. This will further allow the pork to tenderize and absorb the flavor. Give the pork slices a good mixing from time to time.

Prepare Green Onions and Ginger

While you are waiting for the pork marinating process, prepare green onions and ginger. Wash and rinse them well. Slice and dice ginger into a thin julienne cut. Chop green onions into small pieces.

Chopped Green Onions and Julienne Cut Ginger

Stir Fry Marinated Pork Slices

Turn the heat to medium-high and heat the Wok for 1 minute. Spray about 1 tsp of avocado oil and then add green onions and ginger, stir for about 10 seconds or till fragrant, and add the marinated pork slices.

Fold and mix for about until all pork slices are cooked, about 4-5 minutes.

Cooked Pork Slices {Ready For Huai Yang Stir Fry}

All done! You are now ready to make a super tasty pork slice stir fry with vegetables.

Stir-Fried Pork Slices are perfect to make in advance for an easy meal plan

These stir-fried pork slices are good in the fridge for up to 1 week or in the freezer for up to 3 months. With this at hand, you can whip out a delicious stir-fry dish featuring pork slices in no time. Stir-Fried Winter Bamboo with Pork Slices and Stir Fried Mao Dou {edamame} with Pork Slices are among the classic home-cooking meals in the Yangtze River Delta area.

Stir Fried Pork Slices Recipe {Chinese Huai Yang Classic}

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Stir Fried Pork Slices are juicy and seriously delicious. You can surely enjoy these tasty pork slices by themselves. However, with this at hand, you can also whip out an authentic Huai Yang Style stir-fry dish featuring yummy pork slices in no time.

Ingredients

1 lb pork meat, sirloin, shoulder, or butt

For Marinating the Pork:

2 tbsp Shaoxing wine
4 tbsp naturally aged soy sauce, or dark soy sauce see notes
2 tsp Zhenjiang Vinegar
2 tsp arrowroot flour
1/2 tsp cane sugar, organic unrefined preferred
1/2 tsp ginger powder
1/8 tsp star anise powder, optional
1/8 tsp bay leave powder, freshly ground, optional

For Stir Fry:

1 tbsp avocado oil
1 green onion stalk, chopped
a small piece of ginger, organic preferred, minced or thinly sliced

Instructions

Cut Pork Slices:

Wash and rinse the pork under running water, and pat dry with a paper towel. Try to trim off the excess fat or parts with gristles if you can.
Cut the pork across the grain into thin slices first. Then flatten those thin slices on the cutting board, a few pieces at a time, and cut again.
For bite-size slices, space out about 1 inch and cut across.
For thin julienne cut slices, space out just a tiny bit and cut across.

Marinate Pork Slices:

Add pork slices into a large mixing bowl, and then add everything under "For Marinating the Pork".
Toss the pork slices using a pair of bamboo/wooden mixing spatulas to ensure they fold nicely with the seasoning. See notes.
Let the marinated pork rest for 10 minutes if you can spare the time. This will further allow the pork to tenderize and absorb the flavor. Give the pork slices a good mixing from time to time.

Prepare Green Onions and Ginger:

While you are waiting for the pork marinating process, prepare green onions and ginger.

Stir Fry Marinated Pork Slices:

Turn the heat to medium-high and heat the Wok for 1 minute.
Spray about 1 tsp of canola oil using a homemade oil sprayer and then add green onions stir for about 10 seconds or till fragrant, and add the marinated pork slices.
Toss, fold and mix until all pork slices are cooked, about 4 minutes.
All done! You are now ready to make a super tasty pork slice stir fry with vegetables.