Recipes
Stir Fried Pork Piccata
- Pork
In this variation on Italian piccata, we cook thin strips of pork in a wok. Lemon juice is a critical component of classic pork piccata, but you can't add it to a carbon-steel wok because it will strip the patina. We call for lemon wedges to be served on the side instead.
Ingredients
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12 ounces pork tenderloin, trimmed
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2 teaspoons cornstarch
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1 ½ teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided
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1 teaspoon dry white wine or dry sherry plus 1 Tbsp., divided
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¼ teaspoon ground pepper
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1 teaspoon vegetable oil plus 1 Tbsp., divided
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2 tablespoons unsalted chicken broth plus ¼ cup, divided
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6 garlic cloves, smashed
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1 small yellow onion, thinly sliced (about 1 cup)
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2 medium zucchini, sliced ¼ inch thick (about 1 lb. or 4 cups)
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1 teaspoon capers, rinsed
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¼ teaspoon salt
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2 tablespoons chopped fresh parsley
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Zest of 1 medium lemon
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Lemon wedges for serving
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