Pork And Chinese Grapefruit Skin Stir Fry (Master The Wok) Traditional Chinese Cooking

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable and flavorful.

Chinese grapefruit skin

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini provides a similar texture, while cabbage is more economical.

oyster sauce

🥗Healthier: soy sauce + a dash of sugar

💰Cheaper: hoisin sauce

Hoisin sauce is less expensive and adds a sweet flavor.

Cut off the small end of the pomelo and cut the skin lengthwise into sections about half an inch deep.

Peel off sections of the Chinese grapefruit skin.

Soak the skins in water for three days, squeezing out the water and adding 1 teaspoon of salt each day.

After three days, boil the skins for about 15 minutes.

Put the boiled skins in cold water and squeeze out the water.

In a wok, add 3 cups of water and 1/2 cup of dark soy sauce.

Add 2 tablespoons of sugar and boil for 10 to 15 minutes.

Let the liquid cool, then add the Chinese grapefruit skins and refrigerate for 12 hours.

Preheat the wok at medium heat and add 3 tablespoons of cooking oil.

Add 6 to 8 cloves of smashed garlic and large chunks of ginger, stir-frying for about 20 seconds.

Add 5 to 6 ounces of pork belly and stir-fry.

Pour in the soy sauce from the marinade and add 3/4 cup of chives.

Add another teaspoon of cooking oil before removing from heat.

Cooking Techniques

Equipment Needed

Dietary