When you crave a hearty, colorful, and slightly spicy Asian classic that combines tender marinated meat, plenty of crunchy vegetables, and golden fries, you can forget about lengthy cooking with multiple pots. Say goodbye to boring stir-fries—these pork strips from pork leg marinated with egg yolk and starch, sautéed with onion, garlic, bell pepper, mushrooms, leek, and early cabbage are an absolute hit that will disappear from the table in no time. The secret to success lies in marinating the meat overnight, which ensures incredible juiciness, and in the rich vegetable base made in just one pan.
What you’ll need for a large portion:
For the meat and marinade:
- Pork leg (nut): 500 g (cut into thin strips)
- Salt: to taste
- Chinese spice mix: to your preference
- Soy sauce: 3 to 4 tablespoons
- Egg yolk: 1 pc (for tenderness and texture)
- Starch: 1 teaspoon (or other thickening starch)
- Oil: for frying
For the rich vegetable mix:
- Onion: 1 pc (sliced into rings)
- Garlic: 2 cloves (sliced)
- Bell pepper: 1 to 2 pcs (cut into strips)
- Mushrooms: 100 g (sliced)
- Leek: 1 pc (sliced into rings)
- Early cabbage: 100 g (chopped into smaller pieces)
- Water: as needed for stewing
For seasoning and thickening the sauce:
- Chili paste: optional (for those who like it spicy)
- Dark garlic sauce: optional (for a deeper flavor)
- Extra starch: 1 teaspoon mixed with a little water for final thickening of the sauce
For serving:
- Side dish: crispy fries from the oven or fryer
Step-by-step preparation:
1. Marinate the pork overnight: Cut the pork leg into thin strips and salt to taste. Add the Chinese spice mix and generously pour over the soy sauce. Add the egg yolk and a teaspoon of starch, which helps coat the meat, lock in the juices, and create a lovely sauce. Mix the meat thoroughly and let it rest in the fridge overnight.
2. Sauté the onion base: Heat oil in a deep pan or wok. Add the sliced onion and garlic and fry until golden and fragrant.
3. Sear the marinated meat: Add the marinated pork strips to the onion and sauté, stirring occasionally, until they turn a nice golden color.
4. Add the colorful vegetables: Toss in the sliced bell peppers, mushrooms, leek rings, and early cabbage. Continue sautéing and add a bit of water as needed to help the vegetables stew and prevent sticking to the pan.
5. Make the sauce and season: Once the vegetables are pleasantly softened, pour some water into the pan and let the mix simmer briefly. If you like it spicy, add chili paste, or dark garlic sauce for a deeper flavor. Separately, prepare the pan juices, which you can lightly thicken with another teaspoon of starch mixed in cold water. Mix the meat and vegetables, pour over the sauce, and let everything blend together.
6. Serve with fries: Serve the finished juicy pork mix with vegetables hot, ideally with crispy homemade fries baked in the oven.
Proven tips for a perfect result:
- The secret of marinating with egg yolk: Adding egg yolk and starch to the marinade overnight creates a gentle protective layer on the meat, keeping the pork perfectly tender and juicy.
- Vegetable variety: The combination of leek, early cabbage, and mushrooms gives the mix a great texture, so every bite tastes a little different.
- Perfect serving: Crispy fries perfectly soak up the rich pan juices and spicy sauce, making for an ideal lunch.
