This thinly sliced pork is trimmed from various cuts of tenderloin and chops. It’s most commonly used in – you guessed it – stir-fry.
Start with an extremely hot pan to avoid overcooking the pork. For amazing flavor and texture, let it develop a little bit of brown crust when cooking before adding any liquid.
Pork stir-fry is often paired with thick, flavored sauces. We suggest adding a splash of spicy Szechuan sauce.