{"id":1500,"date":"2013-01-25T13:55:09","date_gmt":"2013-01-25T05:55:09","guid":{"rendered":"http:\/\/letscookchinesefood.com\/?p=1500"},"modified":"2015-05-22T14:59:51","modified_gmt":"2015-05-22T06:59:51","slug":"chinese-recipe-pan-fried-shunde-pork","status":"publish","type":"post","link":"http:\/\/letscookchinesefood.com\/en\/chinese-recipe-pan-fried-shunde-pork\/","title":{"rendered":"Chinese Recipe : Pan-fried Shunde Pork"},"content":{"rendered":"

<\/p>\n

\"\"<\/a><\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00a0Pork half lean meat \/ Pork Belly<\/span><\/td>\n\u00a0400 g<\/span><\/td>\n<\/tr>\n
\u00a0Shallot<\/span><\/td>\n\u00a07 cloves<\/span><\/td>\n<\/tr>\n
\u00a0Spring Onion<\/span><\/td>\n\u00a02 sprigs<\/span><\/td>\n<\/tr>\n
\u00a0Ginger<\/span><\/td>\n\u00a01 slices<\/span><\/td>\n<\/tr>\n
\u00a0Oil<\/span><\/td>\n\u00a01.5 tbsp<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0Marinade<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0Sugar<\/span><\/td>\n\u00a01.5 tsp<\/span><\/td>\n<\/tr>\n
\u00a0Salt<\/span><\/td>\n\u00a01.5 tsp<\/span><\/td>\n<\/tr>\n
\u00a0Soda Powder<\/span><\/td>\n\u00a01\/4 tsp<\/span><\/td>\n<\/tr>\n
\u00a0White Pepper<\/span><\/td>\n\u00a01 tsp<\/span><\/td>\n<\/tr>\n
\u00a0Chinese Rice Wine<\/span><\/td>\n\u00a02 tsp<\/span><\/td>\n<\/tr>\n
\u00a0Light Soy Sauce<\/span><\/td>\n\u00a01.5 tsp<\/span><\/td>\n<\/tr>\n
\u00a0Sesame Oil<\/span><\/td>\n\u00a01 tsp<\/span><\/td>\n<\/tr>\n
\u00a0Oil<\/span><\/td>\n\u00a02 tsp<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0\"\"<\/a><\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a01. Wash and wipe the pork dry. Slice the pork into 1\/2 inch thickness.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\"\"<\/a><\/span><\/td>\n\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"\"<\/a><\/span><\/td>\n\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a02. Marinate the pork with the marinade (Sugar, Salt, Soda Powder, White Pepper, Chinese Rice Wine, Light Soy Sauce, Sesame Oil) first.\u00a0 Finally, mix with oil and marinate for at least 6 hours in the fridge.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"\"<\/a><\/span><\/td>\n\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

3. Boil water with ginger and spring onions. Then blanch pork for 5 minutes. Drain and pat dry.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

4. Pound the Shallots. Heat frying pan with oil over medium heat. fry the shallots over slow heat until the shallots are slightly fragrant. Then add the pork slices and fry the pork until golden on both sides. <\/span><\/p>\n


<\/span><\/p>\n

\"\"<\/a><\/p>\n

5. Serve!<\/span><\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

\u00a0Pork half lean meat \/ Pork Belly \u00a0400 g \u00a0Shallot \u00a07 cloves \u00a0Spring Onion \u00a02 sprigs \u00a0Ginger \u00a01 slices \u00a0Oil \u00a01.5 tbsp \u00a0 \u00a0 \u00a0Marinade \u00a0 \u00a0Sugar \u00a01.5 tsp \u00a0Salt \u00a01.5 tsp \u00a0Soda Powder \u00a01\/4 tsp \u00a0White Pepper \u00a01 tsp \u00a0Chinese Rice Wine \u00a02 tsp \u00a0Light Soy Sauce \u00a01.5 tsp \u00a0Sesame Oil \u00a01 tsp \u00a0Oil […]<\/p>\n","protected":false},"author":1,"featured_media":1506,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67],"tags":[53,650,651,652,656,655,654,721,653,79],"class_list":["post-1500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","tag-chinese-recipe","tag-pan-fried-shunde-pork","tag-shunde-pork","tag-shunde-pork-recipe","tag-656","tag-655","tag-654","tag-721","tag-653","tag-79"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/comments?post=1500"}],"version-history":[{"count":14,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1500\/revisions"}],"predecessor-version":[{"id":4555,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1500\/revisions\/4555"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media\/1506"}],"wp:attachment":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media?parent=1500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/categories?post=1500"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/tags?post=1500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}