Peking Shredded Pork

• 200 g Pork tenderloin,finely shredded
• 4 tbsp. vegetable oil
• 2 spring onions for serving
• a cucumber
• 20 moo shu wrappers for serving

Marinade

• 1 tsp. salt
• 1 tbsp. light soy sauce
• 1 tsp white pepper
• 1 tsp sugar
• 1 tbsp Shaoxing rice wine
• 1 tbsp cornflour
• 1/2 tbsp vegetable oil

Sauce

• 3 tbsp hoisin sauce
• 1 tbsp Shaoxing rice wine
• 2 tsp vegetable oil
• 2 tbsp water

Cut the pork  into thin slices and place in a medium sized prep bowl. Finely slice the spring onion and cucumber in separate prep plates. Throw all the marinade seasoning into the meat bowl and massage well ensuring you add the cornflour last. Mix all the sauce ingredients and set them aside.

Heat 2 tbsp vegetable oil in a wok to high heat. Once smoking hot, add the pork and stir-fry for 3- 4 minutes making sure it gets a nice golden colour all the way across. Now add the  ‘The Sauce’ ingredients to the wok. Continue to stir-fry on high heat until the pork is fully cooked.

Serve with the Moo Shu wrappers, spring onions, and cucumber.