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When choosing a cut of pork for this dish, Sin recommends the shoulder chop (known as
mui tau
yuk in Cantonese) over the usual pork loin chop often found in Chinese-American eateries thanks to its marbling and fat content. The best way to tenderise this cut is to pummel it with the blunt side of a cleaver in a diamond pattern, until the meat is half as thick.
Every component of the pork marinade serves a function, from the corn starch creating a velvety texture, and the role of Shaoxing wine in removing any unpleasant smell of raw meat, and sugar to balance the salinity of the soy sauce. Sin recommends squeezing the marinade into the pork to force the flavours in.