Pork Medallions

Name: Pork Medallions
Cuisine: Chinese
Ingredients: 1 tablespoon thin soy sauce; 1 teaspoon Worcestershire sauce; 2 teaspoons Shaoxing wine or medium-dry sherry; 4 tablespoons vegetable oil; 2 medium-sized onions, cut lengthwise into pieces; 1 tablespoon hoisin sauce; Salt; 12 ounces boneless pork, cut into large chop-size pieces about ⅓ inch thick; ¼ teaspoon salt; 6 garlic cloves, left whole; 1 teaspoon cornstarch; 2 teaspoons tomato purée; 1 teaspoon thick soy sauce; 5 tablespoons water; ¼ teaspoon sugar; 1 teaspoon thin soy sauce; 2½ teaspoons cornstarch

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

This typical, modern Chinese family dish reflects the foothold Western influence has gained on the Chinese cuisine in the 20th century. Conversely, the mélange of Chinese and Western condiments and the use of onion (“foreign onion” in Chinese) may be regarded as how the Chinese assimilate Western food into their own diet.

Ingredients

12 ounces boneless pork, cut into large chop-size pieces about ⅓ inch thick
2½ teaspoons cornstarch
4<

Asia
China
Main course

Method

Marinate the pork. Add the salt, sugar, soy sauce, pepper, Worcestershire sauce, and wine or sherry to the pork; mix thoroughly. Leave to stand for 1-2 hours, turning the pieces over occasionally.
Mix together the sauce ingredients and set aside.
Just before you are ready to cook, coat the pork with the cornstarch.
Heat the wok over a high heat