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Big Daddy's Stir Fried Pork

This is truly delicious, and a wonderful recipe to have handy for the carnivores in the family when you have planned a vegetarian feast. It's a wonderful compliment to my Vegetable Lo Mien.

1½-2 pounds	country-style ribs, boned, trimmed and cut into 1-2 inch cubes (see notes)
2 tablespoons	peanut oil

Marinade

2 tablespoons	lite soy sauce
2 tablespoons	sake or dry sherry
2 cloves	garlic, pressed
1" fresh ginger	finely minced
1 teaspoon	crushed red pepper flakes

Sauce

4 tablespoons	hoisin sauce
2½ tablespoons	sake or dry sherry
4 tablespoons	lite soy sauce
½ teaspoon	sugar
2 tablespoons	cornstarch
2 tablespoons	water

Mix together the ingredients for the marinade. Toss with the pork cubes until completely coated and allow to rest in the fridge for at least 1 hour, and up to overnight.

Just before cooking mix the sauce ingredients and set aside.

Heat a wok over high heat until very hot. Add the oil and swirl to coat the wok. Add the pork (you may want to do this in batches so as not to excessively cool the wok) and stir fry until just done, 2-3 minutes, tops.

Add the sauce (and any pork you have already browned and set aside), allow to come to a boil, and cook until the sauce is thickened and the pork is heated through.

Notes:

You may substitute other cuts of pork if you wish. There is a good deal of waste on the country style ribs, but the higher fat content makes for pork that is juicer and more tender than, say, chops or a pork loin.