With its sweet and sticky pork, this cheat’s version of mushu pork will become a family favourite. Add in vegetables and slices of omelette, it’s a delicious dinner wrapped up in soft tortillas.
The pork is marinated for at least 3 hours, so start this recipe in the morning or the night before.
Ingredients
Method
Using a meat mallet or rolling pin, pound pork until 5mm thick. Place pork, soy sauce and sugar in a bowl; stir to combine. Cover; refrigerate pork for 3 hours or overnight.
Heat sesame oil in large non-stick frying pan over medium high heat; swirl pan to coat with oil. Add egg; cook for 4 minutes or until omelette starts to set around the edge. Top with half the green onion. Use a spatula to gently drag egg mixture from centre to edge of pan; cook until firm. Slide omelette onto a chopping board. When cool enough to handle, roll omelette into a log; cut into 1cm thick slices.
Heat half the vegetable oil in a wok over high heat. Add pork to wok; cook for 2 minutes or until browned and just cooked through. Transfer pork to a plate.
Heat remaining vegetable oil in wok over high heat. Add ginger, garlic, leek and remaining green onion; stir-fry for 2 minutes or until leek is tender. Add mushrooms; stir-fry for 2 minutes or until golden and cooked.
Slice pork thinly on the diagonal; return pork to wok. Combine stock, hoisin sauce and cornflour in a small bowl; add to wok. Stir to combine; cook for 4 minutes or until sauce boils and coats pork.
Serving suggestion
Serve drizzled with sriracha or your favourite chilli sauce and extra herbs, if you like.
What is mushu pork?
Also known as mu shu pork or mooshu pork, mushu pork is a Chinese dish of pork strips, vegetables like cabbage and mushrooms, and omelette, all cooked in a sweet and salty sauce. It’s typically served with thin pancakes.
