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Chinese Sour and Sweet Pernil Strips

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Ingredients

Adjust Servings:
4 garlic cloves
1 green onions
1 coriander
1 tomatoes
2 water chestnuts
1 winter bamboo shoots
4 shiitake mushroom
1 carrots
1 wax gourd
500g pernil
1 duck eggs
1 teaspoon white sesame
3 bean curd sheet
Seasoning
3 tablespoons white sugar
2 tablespoons rice wine
1 teaspoon salt
1 tablespoon starch
1 bowl lard
1 bowl bone soup
2 tablespoons vinegar
1 tablespoon water starch

Nutritional information

1730
Calories
60g
Protein
205g
Fat
368g
Carbs

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Chinese Sour and Sweet Pernil Strips

Features:
  • Boiling
  • Simmering
Cuisine:

For special pernil strips, we use a variety of ingredients and seasonings to add a strong flavor to the dishes. After stewing the pernil strips, the pernil is full of meat and vegetable aroma. The taste is deep with a long-lasting after taste.

  • 65 minutes
  • Serves 2
  • Easy

Ingredients

  • Seasoning

Directions

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Tips

  1. Use dried bean curd sheet for this dish. You can purchase it from any Asian market.
  2. Do not fry pork strips overtime and use low heat to fry. Otherwise, the pork strips may be burnt.

Steps

1
Done
5 minutes

Peel garlic and mince into a paste. Cut green onions into strips. Wash and cut coriander into small pieces.

2
Done
5 minutes

Cut tomatoes into lar pieces. Peel water chestnut and cut into small pieces.

3
Done
5 minutes

Cut winter bamboo shoot, shiitake mushroom, carrot, and wax gourd into 3cm long strips.

4
Done
5 minutes

Wash and clean pernil. Cut into 3cm long strips. Beat duck egg into a bowl.

5
Done
5 minutes

Add white sesame into the pot and fry until cooked. Set aside.

6
Done
5 minutes

Add minced garlic and all ingredients in Step2 and Step3 into a bowl. Add duck egg liquid, sugar, rice wine, salt, and starch. Mix well to make a stuffing.

7
Done
5 minutes

Use some stuffing to roll into strips. Make 10 stuffing strips.

8
Done
5 minutes

Use bean curd sheet to wrap the stuffing and make it into strips. Cut into 4 small strips. Use this method to make 40 small strips.

9
Done
10 minutes

Add a bowl of lard into a pot, preheat the lard. Fry pork strips over small heat for 6 minutes. Remove from heat and drain oil.

10
Done
5 minutes

Use remaining oil to fry the green onion, tomatoes, and water chestnut for 2 minutes.

11
Done
5 minutes

Add bone soup, vinegar, and sugar. Bring to a boil. Add water cornstarch. Continue to cook until soup thick and sticky.

12
Done
5 minutes

Add fry pork strips into the pot. Mix well. Turn off heat and remove the pork strips to a plate. Top with coriander. Serve.

Kinsley

I have covered home product technology for more than 3 years. I have a dangerous obsession with reviewing new gadgets and food!

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