Mosu L 10.2019 Recipe

Marinate the pork

In a medium bowl combine soy sauce, rice wine (or sherry), 1 tablespoon light brown sugar, sesame oil, grated ginger, minced garlic and 1 tablespoon cornstarch. Add the cubed pork shoulder and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor the meat.

When ready to cook, remove pork from fridge and shake off excess marinade; reserve marinade for later use in the sauce.

Prepare sauce

In a small bowl combine chicken or pork stock, hoisin sauce, dark soy (if using), 1 tablespoon brown sugar, rice vinegar and chili paste. Stir until smooth. In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; set aside.

Brown the pork

Heat a large heavy skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add half the pork in a single layer (do not overcrowd). Sear 2–3 minutes per side until browned but not fully cooked through. Transfer to a plate and repeat with remaining pork and another tablespoon oil. This step builds flavor and texture.

Sauté aromatics

Reduce heat to medium. Add the sliced garlic, julienned ginger and diced onion to the pan. Sauté 1–2 minutes until fragrant and onions begin to soften. Add red bell pepper and sauté another 2 minutes; you want the vegetables to retain some crunch.

Combine pork and sauce

Return browned pork and any accumulated juices to the pan. Pour the prepared sauce and the reserved marinade over the pork and vegetables, stirring to combine. Bring to a gentle simmer and cook 4–6 minutes until pork is cooked through and flavors meld.

Thicken and glaze

Give the cornstarch slurry a quick stir and add it to the simmering pan while stirring constantly. The sauce will thicken in 30–60 seconds to a glossy glaze that coats the pork. Taste and adjust seasoning — add a pinch of salt, more soy, or a touch more sugar if desired.

Remove pan from heat. Stir in sliced scallions (reserve a few for garnish). Transfer Mosu to a serving platter over steamed rice or place into steamed buns.

Sprinkle toasted sesame seeds and cilantro leaves over the top. Serve immediately with additional scallions at the table.