Tomato Tender Pork Pot

Steps

1. 1

   Step 1

   

   Prep all the ingredients: slice the pork tenderloin; peel the tomatoes and cut into small chunks; mince the scallions and ginger; cut the beech mushrooms and napa cabbage into small pieces (adjust the vegetables to your liking).

   ✅ Done when: All ingredients are cut and arranged and ready to cook.

2. 2

   Step 2

   Marinating ↗
   

   Toss the pork slices with a pinch of salt, white pepper, 1 teaspoon of Shaoxing wine, and 1 tablespoon of light soy sauce, mixing well.

   ✅ Done when: The pork slices are evenly coated with the seasoning mixture.

3. 3

   Step 310 min

   Marinating ↗
   

   Add half an egg white and mix in by hand, then marinate for 10 minutes.

   ✅ Done when: After 10 minutes, the pork looks moist and evenly coated.

4. 4

   Step 4

   

   Add the sweet potato starch to the warm water a little at a time. Be sure to use warm water rather than cold so the batter stays free of lumps.

   ✅ Done when: The starch has been fully incorporated with no dry lumps.

5. 5

   Step 5

   

   Mix into a thick, viscous batter.

   ✅ Done when: The batter is thick and smooth, clinging to the spoon.

6. 6

   Step 6

   

   Add the batter to the marinated pork slices and mix to coat.

   ✅ Done when: Every slice is evenly coated in the batter.

7. 7

   Step 7

   

   The coated slices should carry a thick layer of batter that does not drip off.

   ✅ Done when: The coating clings to the slices without running.

8. 8

   Step 8

   Blanching (chao shui) ↗
   

   Bring a pot of water to a boil and drop the coated pork slices into the water one at a time.

   ✅ Done when: All slices are in the boiling water, separated.

9. 9

   Step 9

   Blanching (chao shui) ↗
   

   Cook until the slices change color and set, then remove them.

   ✅ Done when: The pork slices have turned pale and firmed up.

10. 10

    Step 10

    Medium heatAromatic blooming (bao xiang) ↗
    

    Heat 1 tablespoon of cooking oil in a clay pot and saute the minced scallion and ginger until fragrant.

    ✅ Done when: The aromatics are fragrant.

11. 11

    Step 11

    Stir-frying ↗
    

    Add the tomato chunks and stir-fry until they release their juices.

    ✅ Done when: The tomatoes have broken down and released liquid.

12. 12

    Step 12

    High heatSimmering (dun) ↗
    

    Season with salt and pepper; if the winter tomatoes lack flavor, add some ketchup. Pour in a small half-bowl of boiling water, bring to a boil over high heat, and simmer briefly to draw out the tomato flavor and thicken the broth.

    ✅ Done when: The broth has thickened and tastes richly of tomato.

13. 13

    Step 13

    

    Add the beech mushrooms and napa cabbage and cook until done.

    ✅ Done when: The mushrooms and cabbage are tender and cooked through.

14. 14

    Step 14

    

    Finally add the blanched pork slices and bring back to a boil.

    ✅ Done when: The pot has returned to a full boil.

15. 15

    Step 15

    

    Taste and adjust the seasonings if needed; add a little chicken bouillon powder if using, then sprinkle with chopped scallions before serving.

    ✅ Done when: The seasoning is balanced to taste and scallions are scattered on top.

16. 16

    Step 16

    

    Serve the tomato tender pork pot hot, broth and all — perfect for a cold day.

    ✅ Done when: The dish is piping hot and ready at the table.

17. 17

    Step 17

    

    The pork is silky and full of flavor; the tangy tomato broth is appetizing, so make extra rice.

    ✅ Done when: The dish is plated with rice alongside.

18. 18

    Step 18

    

    Variation: swap the pork for fatty beef slices to make a tomato beef vermicelli pot instead.

    ✅ Done when: N/A — optional variation note.