Xo Sauce Pork Recipe

Lay the pressed seafood on the rack in a single layer.

Xo sauce pork recipe. Stir fry garlic and ginger until fragrant then add marinated minced sliced pork. Add 1 tablespoon of shaoxing wine to each bowl and pour enough boiling water over the top to submerge the seafood. Drain scallops leaving 2 tablespoons 30ml soaking water along with the scallops in the bowl.

Add the harder vegetables which are baby corn japanese scallion negi chinese leek spring. You want a slightly thick gluey sauce. The stuff was a hit.

Let the seafood dry for 1 1 2 to 2 hours. In a small bowl combine the xo sauce sesame oil chili bean sauce and chili oil. By the end of the decade xo sauce was on menus all over hong kong and eventually the world.

In a 14 inch flat bottomed wok bring 2 cups water to a boil. Place the seafood in the oven and prop the door ajar with the handle of a wooden spoon. In a sauce pot bring pork master stock to boil and simmer down to half.

Dried scallops and dried shrimp a ton of chiles a faint pork smokiness and a whisper of allium expensive to make and worth it for the flavor enhancing pop. Add the eggs and rice and stir until heated through. It should be used sparingly as a little goes a long way.

Add the mince and xo sauce and fry until cooked. Heat a wok over high heat add the vegetable oil and stir fry half the pork until browned remove and repeat with remaining pork. Decrease the heat to medium return the pork to the wok along withe the chinese broccoli ginger and garlic.