It feels strange updating a recipe that was originally posted almost eleven years ago. But that’s the original posting date: November 11, 2012. This update is just for better formatting. Nothing was changed in the recipe itself except to make the cooking instructions clearer.
Two things to make sure that the pork cooks fast and evenly, and that the meat will absorb the seasonings well. First, you have to cut the pork thinly. Thinner than a quarter of an inch, if you can manage it. Second, when mixing in the seasonings, work them into the meat with your fingers.
There is no need to blanch the spinach and squeeze to remove excess water. This is a stir fry so we don’t want the spinach wilted. Just rinse and drain the spinach well.
Canned baby corn is used here. That’s why the cook time is only ten minutes. If you use fresh baby corn, you will need to pre-cook the cobs before stir frying. Meanwhile, canned baby corn is already fully cooked. For more on the difference in the required cooking method, see the linked post below.
The seasoned pork go into the hot oil first. When the meat is no longer pink, soy sauce is poured in and the pork is allowed to soak up the liquid. To complete the flavor profile, onion and chilies are tossed in.
With the pork fully cooked and the flavors complete, all that remains to be done is to add the spinach and baby corn. Toss them in until heated through. That’s enough time for them to get coated with the lovely seasonings that are already in the pan.
Ginger chili pork with spinach and baby corn
- 150 grams pork shoulder (skinless) cut into thin slices
- 1 tablespoon grated ginger including the juice
- 1 teaspoon fish sauce
- drizzle sesame seed oil
- 1 generous pinch cracked black pepper
- 1 bunch spinach rinsed and drained
- 12 baby corns cut into halves or thirds
- 2 bird’s eye chilies thinly sliced
- 2 tablespoons cooking oil
- soy sauce to taste
- 1 onion thinly sliced
- Place the pork in a bowl, add the ginger, black pepper, fish sauce and sesame seed oil. Mix thoroughly.
- Rinse the spinach and drain. If you’re using the stems, roughly chop so that you get bite size pieces.
- Heat the cooking oil in a pan. When smoking hot, add the pork and cook, stirring, until the meat changes color.
- Pour in some soy sauce (a tablespoon at this point should be enough) and continue stir frying until the mixture is almost dry.
- Add the onion slices and the chilies, stir fry for another 30 seconds, then add the spinach and baby corn. Stir fry just until the spinach wilts and the baby corn pieces are heated through.
- Taste the dish, add more fish sauce or soy sauce, if needed.