Stir Fry Sliced Fat-Lean Pork In Kejia Style

Putonghua : ke jia cao xien rou

Ingredients
Fat-lean Pork 500 g                 Chinese Celery  120 g             Spring Onion  2 stalks          Sliced Garlic 5 pcs

Sauce
Light Soy Sauce 1 tbsp                Dark Soy Sauce  2 tbsp             Sugar  1 tbsp
White Rice Wine 1/2 tbsp                Water 1 tbsp

Steps
1) Wash pork, boil whole piece for 15 minutes in middle heat, drain up,
2) When pork turn warm, marinate 15-20 hours inside refrigerator by 3 tbsp of salt
3) Flush salted cooked pork slightly by sool water, slice into thin pieces approx. a namecard size
4) Chop Chinese celery into short stalks, shred spring onion into tiny string
5) Heat wok with 2 tbsp of oil, add in sliced garlic, fry in low heat for 2 minutes
6) Add in sliced pork into low heat wok, fry both size of sliced pork until slightly crispy
7) Turn into high heat, add in celery and spring onion, stir fry for few seconds
8) Add in sauce then stir fry well for 1 minutes, dish up and serve

Option : Using Chinese Chives to instead celery and spring onion

Remark
tbsp – table spoon
More fat or more lean of pork, your choice, but, I’ll like more fat