Ipoh Herbal Salted-Chicken Sesame Oil Pork

Ingredients:

• Pork Shoulder / Pork Neck: 300g (sliced 3mm thick against the grain)
• Feng He Garden Ipoh Herbal Salted Chicken Spices: 10g (approx. 1 tbsp)
• Fresh Old Ginger: 40g
• High-Smoke-Point Neutral Oil: 1 tbsp
• Feng He Garden First Extract Soy Sauce: 1 tsp
• Shaoxing Rice Wine: 1 tbsp
• Cornstarch: 1 tsp
• Ghee Hiang Sesame Oil: 1.5 tbsp

Method:

1. Dry Cure and Velvet (15 Mins Max): Massage 10g Feng He Garden Ipoh Herbal Salted Chicken Spices and 1 tsp cornstarch directly into the sliced pork. Rest for 15 minutes only so the natural rock salt seasons the protein without drawing out moisture.
2. Crisp the Ginger: Heat 1 tbsp high-smoke-point neutral oil in the wok over medium heat. Add the julienned ginger and fry until golden and crisp. Set half aside for garnishing.
3. High-Heat Wok Sear: Crank the burner to maximum heat. Lay the marinated pork flat in a single layer. Sear untouched for 45 seconds to lock in a golden herbal crust. Flip rapidly.
4. Flash Deglaze: Splash 1 tbsp Shaoxing wine around the scorching inner rim of the wok. Drizzle 1 tsp Feng He Garden First Extract Soy Sauce along the wok wall for instant caramelization. Toss aggressively for 30 seconds.
5. Off-Heat Sesame Finish: Kill the burner completely. Remove the wok from the heat source. Drizzle 1.5 tbsp Ghee Hiang Sesame Oil over the hot pork. Toss twice to coat, top with crispy ginger, and serve immediately.