Reader Sally supplied me with the basis of this recipe, which I ultimately decided to change in favor of a sweeter hoisin-based barbecue sauce. Thanks, Sally!
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
12 ounces pork, in strips
2 teaspoons flour
2 teaspoons cornstarch
2 ounces (1/4 cup) water
2 tablespoons lard or peanut oil
2 scallions, chopped fine
2 tablespoons finely chopped garlic
Combine the hoisin sauce, soy sauce and sesame oil. Marinate the pork in this mixture for half an hour. Meanwhile preheat your oven to 325 degrees Fahrenheit. Place the marinated pork strips on a cooling rack and bake them for 1 hour. Cool the pork and cut it into small dice. Heat the lard or oil in a sauté pan or wok. Meanwhile combine the flour, cornstarch and water in a small bowl and set aside. When the lard is hot, add the garlic and scallions and stir-fry for 30 seconds. Add the pork and heat it through. Add the marinade to the pan, bring it to the boil, then add the starch slurry. Remove the mixture from the heat.