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Tenderizing is accomplished using either a tenderizing mallet or the blunt side of a knife. By pounding the pork lightly, we break down the muscle fibers, which contributes to a tender bite. One must be careful not to overdo this, as we don’t want the meat to become unrecognizable mush. A cross-hatch pattern created by alternating directions in the pounding can enhance the meat's overall texture.
Crafting the Perfect Marinade
With the pork prepared, it’s time to introduce flavor. A marinade is created with a medley of ingredients:
2 tablespoons of oyster sauce
1 tablespoon of light soy sauce
1 tablespoon of cooking wine (Shaoxing rice wine is recommended)
2 teaspoons of sugar
1/2 teaspoon of black pepper
1 tablespoon of cornstarch