Kung Pao Pork

Ingredients

1 pound boneless Boston butt sliced thinly

salt to taste

11 grams cornstarch for coating pork

27 grams sugar

22 grams white distilled vinegar

60 milliliters soy sauce

11 grams cornstarch for sauce

2.5 tablespoons vegetable oil

1 red bell pepper diced

1 green bell pepper diced

2 green onions cut into one-inch segments

7 cloves garlic finely chopped

0.5 inch knob ginger finely chopped

4 grams red pepper flakes

64 grams roasted peanuts

Equipment

rice cooker

medium bowl

wok

spatula

Directions

Wash 380 grams of white rice and cook it using a rice cooker with 473 milliliters of water.

In a medium bowl, toss 450 grams of thinly sliced boneless Boston butt with salt and 11 grams of cornstarch until fully coated. Set aside.

In another bowl, mix 27 grams sugar, 22 grams white distilled vinegar, and 60 milliliters soy sauce until the sugar dissolves.

Whisk in 11 grams cornstarch into the sauce until dissolved.

Heat a wok with 2.5 tablespoons vegetable oil over high heat. Add pork and sear for 2-3 minutes, tossing occasionally.

Remove pork from wok.

Add more oil if needed. Add diced red bell pepper and green bell pepper to the wok and stir-fry for 1-2 minutes.

Add finely chopped garlic and ginger to the wok and stir-fry.

Add red pepper flakes to the wok if desired and stir-fry until everything begins to soften.

Add roasted peanuts and cooked pork back into the wok and stir-fry.

Pour in the sauce and stir-fry aggressively to coat everything evenly.

Cook until the sauce thickens and clings to the pork and vegetables.