One of my favorite dishes when we go to a Chinese buffet is Black Pepper Pork. I don't see it on every buffet we go to, but when I do, I eat my share.
This version isn't made exactly as it is on the buffet lines, but it is so good that I've been making it about once a month for the last few months (I don't repeat a lot of recipes, so that's saying something). It was based on this Black Pepper Chicken recipe, but I tweaked it just a little more to our liking.
The Lo Mein recipe here may or may not match the restaurant version (depends on the restaurant), but we like it. I hope you do, too.
Black Pepper Pork
1 lb. pork loin roast or chops, cut into thin slices about 1-1/2 in. square
1 onion, cut into julienne strips
1-3 to 1/2 cup corn starch
a few tablespoons of oil for frying (we prefer peanut oil)
1/2 cup oyster sauce*
1 tablespoon rice wine vinegar
1-1/2 teaspoons ground black pepper
Heat oil in wok or large skillet. Combine pork slices and onion strips, then dredge the mixture well with cornstarch. (I like to place it all in a bowl with a lid and shake it.)
Combine oyster sauce, rice wine vinegar and pepper. Set aside.
Stir-fry onion and pork in oil until pork is no longer pink and mixture begins to brown. Stir in oyster sauce mixture and heat through.
1/2 pound whole wheat linguine or lo mein noodles
1/2 cup frozen peas and carrots
1/3 cup oyster sauce
1 Tablespoon hoisin sauce*
1/2 teaspoon sesame oil or to taste
Cook noodles according to package directions, adding frozen peas and carrots during last 5 minutes of cooking time. Drain well and return to pan.
Stir in oyster sauce, hoisin sauce and sesame oil to taste. If dry, add a little more oyster sauce.
*There are a few brands of oyster sauce and hoisin sauce available at the grocery store. Use your favorite, or visit an Asian market if there's one in your area and try one of the dozens of brands available.
Tuesday, January 19, 2010
Posted by Annie Jones at 8:53 AM