Pork el Clasico


Delicious Pork el Clasico with Bamboo shoots
3 tbsp mustard oil
50 gms thinly sliced bamboo shoots (fermented)
2 cloves garlic, minced
1 fresh red chilli, minced
1/2 tsp paprika
500 gms pork
Salt to taste
2 tsp white vinegar
2 tsp soy sauce
3 tbsp water
3 onions, thinly sliced
1 tsp sesame oil
 Method of Cooking:
Heat 1 tsp of the mustard oil in a deep based vessel set over medium heat.
Add the bamboo shoots; stir-fry for about 3 minutes.
Remove from the vessel and keep aside.
Increase temperature to high, and pour in the remaining mustard oil.
Quickly fry the garlic, red chilli, and paprika in the hot oil until fragrant.
Stir in the pork, and continue to stir-fry until tender.
Season with salt to taste.
Return the bamboo shoots to the vessel and stir until it sizzles.
Add in the  vinegar, soy sauce, water, and additional salt to taste.
Cook 2-3 minutes to allow the flavors to penetrate the bamboo shoots.
At the end of cooking, stir in the onions.
Remove the vessel from heat and stir in sesame oil before serving.

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