Wenshan Pork Tenderloin Cubes

Wenshan Pork Tenderloin Cubes

　　Origin: Jiangxi Province, China. History: Legend has it that this dish was first created by Wen Tianxiang, a prime minister of the Southern Song Dynasty who was well-versed in cooking. He enjoyed eating tender pork and, while serving as the prefect of Ganzhou, personally cooked a dish called “stir-fried pork tenderloin cubes.” Later, in his honor, people named the dish “Wenshan Pork Tenderloin Cubes” after his courtesy name “Wenshan.” It has been passed down to this day. Characteristics: Made by stir-frying pork tenderloin and chili peppers. The finished dish features a white color tinged with red, tender and smooth meat texture, and a delicious, spicy flavor. Preparation: Select pork tenderloin, wash, cut into cubes, then marinate with egg white, salt, and starch. Remove seeds from red chili peppers and cut them into cubes similar in size to the pork. Heat a wok, add lard, and quickly stir-fry the pork cubes until just cooked; remove and drain. Add a little oil to the pan, stir-fry the chili cubes, then add scallion segments, wine, pork cubes, and broth. Bring to a boil, thicken with a cornstarch slurry, and drizzle with hot oil to finish. (Xinyu)