Moo Shu Pork — Cook Once, Stir-Fry All Week (No Wok)

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce with sugar

Plum sauce offers a similar sweetness, while soy sauce with sugar is cost-effective.

Place pork belly in a pot and cover with cold water.

Add ginger and scallion to the pot.

Bring to a gentle simmer and cook for 75 minutes to render fat and soften collagen.

Remove pork belly and let it come to room temperature for easier handling.

Portion the pork belly for the fridge or freezer.

Lightly beat eggs in a bowl, adding a touch of water to make them tender.

Slice the cooked pork belly into strips, separating the fat from the lean meat.

Heat a non-stick skillet over medium-low heat and add a thin layer of reserved pork fat.

Lightly salt the eggs before cooking to prevent tightening of the protein.

Pour the eggs into the skillet and let them set slightly before moving them around.

Once the eggs are about 70% cooked, transfer them to a serving plate to warm it.

In the same skillet, add the reserved fat strips to render more fat gently.

Add grated ginger and minced scallion white to the skillet and cook until fragrant.

Add the rest of the pork belly to warm through.

Season with a touch of soy sauce and salt, adjusting to taste.

Add chopped cucumber to the skillet, cooking for no more than 10 seconds to maintain crunch.

Chop the eggs into bite-sized pieces and add them back into the skillet with the pork and vegetables.

Gently fold the mixture together and remove from heat.

Serve with rice pancakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens