Stir-fried pork with fresh coriander

Stir-fried Pork with Fresh Coriander

Servings: 4 servings
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  • 1 1/2 lb pork shoulder/butt thinly cut into shreds
  • 1 Tbsp dark soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp shao xing wine/dry sherry
  • 1 Tbsp sugar
  • 1 Tbsp corn starch
  • 2 Tbsp cooking oil divided
  • 3 cloves garlic peeled and finely chopped
  • 1 large red/yellow/orange bell peppers seeded and diced
  • 1 large bunch fresh cilantro divided


  • Place the pork, soy sauce, sugar, sesame oil, wine and cornstarch in a large mixing bowl. Use your clean hand to mix thoroughly. Let it sit for 30 minutes. Meanwhile, use a knife to separate the stems from the leaves of cilantro. Finely chopped the stems. Divide the leaves into half. Finely chopped half of them and reserve the rest for garnishing
  • Preheat a large skillet/wok with cooking oil. When it's hot, add in the pork (in two batches) and use the spatula to separate the pork pieces. Press it against the wok/skillet. Cook until the pork is slightly brown and cooked through, about 5 minutes or so. Dish it out into a serving platter. In the same wok, add the garlic, Thai chili (if using), peppers and chopped cilantro stems and cook for about 1 minute, some might be slightly char, and that's fine. Add the pork back into the wok/skillet followed by the chopped cilantro leaves. Have a taste and season with more salt if needed. It should be savory and just slightly sweet. Garnish with the remaining cilantro leaves. Serve immediately with rice