We've recently been using burdock root, also called gobo, in various, mostly Asian, dishes, as burdock root is know for its antibacterial, anti-inflammatory, and antioxidant properties. Burdock root comes out crunchy with an earthy undertone, I've liked it in most dishes I've tried it in. I came across this recipe on the 'Net, and, liking pork, decided to try it. The first time I made it, I used some frozen Thai birds-eye chilis, it came out really tasty and good spicy as well - the gobo worked well with the pork; the second time I made it, I used Sichuan doubanjiang chili paste, it also came out tasty. The black vinegar works well with the pork as well.Shredded Pork & Burdock Root 3 Tbsp rice bran oil 4 chilies (1 Tbsp doubanjiang) 1 medium-sized burdock root, finely julienned 1 large carrot, finely julienned 275 g pork, julienned or sliced thin 1-2 Tbsp low sodium soy sauce 1 cm ginger, minced 3 garlic cloves, minced 2 tsp Chinkiang black vinegar white pepper
Over high heat, add oil and chilis to a large wok. Once the chilis start to blister, add the burdock root. Stir and keep the wok moving. Cook the burdock for about four minutes until burdock starts to darken and gets softer.
Add carrots and continue cooking another minute or two until carrots soften. Remove veggies from wok and reserve.
Add pork to hot wok, season well with white pepper. Once pork starts to sear add soy sauce. Once pork is cooked rare, remove any excess fat and add garlic and ginger. Cook another minute. Add reserve vegetables and vinegar.
Continue cooking until pork starts to caramelize and you can really hear the wok sizzling. Remove the chilis and use as garnish. Serve hot with rice.