Family Recipe 60 - Coriander Marinated Pork

Ingredients: "Rat meat" (pork hind leg tendon), coriander, toasted white sesame seeds, garlic, chili, sugar, soy sauce, vinegar, sesame oil, rice wine, white pepper powder, potato starch Instructions: 1. Slice the "rat meat" and marinate it with white pepper powder, soy sauce, and rice wine. 2. Mince the garlic and slice the chili into rings. Heat sesame oil in a pan, and once hot, pour it over the minced garlic and chili to release their fragrance. Set aside. 3. Wash the coriander and cut it into segments about one centimeter long. 4. In a dry pan, combine sugar, soy sauce, oyster sauce, and water. Bring to a boil and thicken. If you prefer not to do this step, you can directly add oyster sauce, thick soy sauce, and sugar later. 5. Heat water in a pot. Add a small amount of water to the meat slices and stir until the meat absorbs all the water. This is called "water-beating." Then, add a small amount of potato starch and mix well. After mixing, add a small amount of oil and mix again. 6. Once the water boils, pour the meat slices into the pot and turn off the heat. Use chopsticks to separate the meat slices and cook them until done. Remove and drain, do not rinse with cold water. 7. Mix the ingredients from step 2 and 4 with the meat, vinegar, then add the toasted white sesame seeds and coriander, and mix well. You can also use beef if you like. Please do not change the order of the meat preparation, as water-beating, coating with potato starch, and then oil are all methods to reduce moisture loss and keep the meat tender.