Pork Stir Fry

Pork Stir Fry

This thinly-sliced pork is trimmed from various cuts of tender loin and chops, and is most commonly used in stir frys. For optimal flavor and texture, allow the meat to develop a little bit of brown crust before adding any liquid. Start with an extremely hot pan to avoid overcooking the pork. Often paired with thick, flavored sauces, why not add a dollop of spicy Szechuan sauce to your pork?

Chef Tips

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  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.