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Pork and Pineapple, Hakka Style


Pork and Pineapple, Hakka Style
8 ounces boneless pork shoulder, trimmed of fat
2 teaspoons soy sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch
2 Tablespoons rice vinegar
1 Tablespoon sugar
1 Tablespoon soy sauce
1/2 teaspoon salt
8 small pieces dried black fungus such as cloud ears
3 scallions
2 Tablespoons vegetable oil
2 Tablespoons thinly slivered fresh ginger
8 ounces fresh pineapple, cut into three-quarter-inch chunks
5 to 8 thin rings fresh red chile pepper
1. Slice the pork one-eighth-inch wide by two-inches long. In a small bowl, mix this with the soy sauce, oil, and cornstarch, and set aside.
2. In another small bowl, mix the vinegar, sugar, soy sauce, and salt. And set this aside.
3. Rinse the cloud-ears and soak them in hot water until soft and pliable, then drain and cut out and discard any hard knobby centers. Cut these into one-inch pieces; trim the ends off the scallions and cut them into two-inch lengths.
4. Set a fourteen-inch wok or twelve-inch fry pan over high heat. When hot, add the oil and rotate the pan to spread it around before adding the fresh ginger and pork. Stir-fry until meat is lightly browned, about two minutes, then add the pineapple, fungus pieces, sauce mixture, and the scallions and the chile pepper pieces. Stir-fry until the pineapple is hot, about a minute or two, then pour everything into a bowl or deep platter and serve.
Note: This dish can serve two to four people as part of a multi-course meal.

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