Recipe: Chinese Cilantro Pork

I, like many other 24 year olds with a few (or three) jobs, rely on Chinese food at least a few times a week. It’s delicious. Don’t deny it. Sometimes, though, I feel a little sluggish after takeout. So what’s a girl to do? You probably already know the answer.


If you like cilantro, this is for you. If not, just leave it out of the last step. I also had a lot of the ingredients on hand, using leftover unused pork chops and slicing them for the stir fry.

Pork chops or tenderloin, sliced thin (slice when the meat is still cold for an easier time) [$4]
Cornstarch and ap flour (in most pantries, but runs about $2 each for a box that will last you forever)
Soy sauce [$3]
Garlic cloves, sliced thin [.50 cents]
Ginger, grated [.50 cents]
1 can chicken stock [$1.50]
1 bunch cilantro [$2]
Jasmine rice and veggies, for serving


Whisk together a cup of the broth, 1/2 cup soy sauce, a few tablespoons of rice vinegar, some grated ginger, a tablespoon of cornstarch and sugar, and some hoisin sauce if you have it. If not, it’s cool. Set aside.

In another bowl, mix 4 tablespoons each cornstarch and flour, 1/2 cup veg oil, and a tablespoon soy sauce together til it forms a batter. Heat some vegetable oil in a skillet and dip the pork slices in the batter. When it gets hot, put the pork in the pan and fry it until golden. Set pork aside on a separate plate.

With the skillet still hot, put the sauce in and let thicken. Add cilantro and let it wilt, then take the sauce off heat.

Serve the sauce hot over the pork and rice and veggies, if desired.



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