Pepper Pork
From quaypocooks 13 years agoIngredients
- 900 grams pork tenderloin – sliced into 3mm pieces shopping list
- 2 medium onions - cut into rings (optional) shopping list
- 2 tb dark soya sauce shopping list
- 2 tb oyster sauce shopping list
- 1 tsp sesame oil shopping list
- 4 tb oil shopping list
- 2 tsp cornflour shopping list
- 4 oz water shopping list
- salt to taste shopping list
- 1 tsp chicken stock granules (or one chicken boullion cube) shopping list
How to make it
- For Marinade I:
- 15 pips of garlic
- 2 tb whole white pepper pods (add ½ tb if you want it spicier)
- Marinade II
- 2 tb dark soya sauce
- 2 tb oyster sauce
- 1 tsp sesame oil
- 4 tb oil
- 2 tsp cornflour
- 4 oz water
- Salt to taste
- 1 tsp chicken stock granules (or one chicken boullion cube)
- Directions:
- Place sliced pork into deep bowl. Add "marinade I" and mix, leave for 5 minutes then add in "marinade II" and mix evenly. Let it marinate at least 2 two hours before cooking.
- Heat oil and add marinated meat to the pan, stir fry for 1 minute, add 3 oz water and bring to boil, add salt and chicken granules; cook until done on the tender side.
- Remove the pork, and thicken the pan gravy with cornflour pre dissolved in the balance of the water. Serve, sprinkled with chopped parsely for color.
- Note: If you'd like to add onion, which caramelize beautifully in this dish, add and stir fry until transparent before adding the water.
- Tip: Though a little more work, the pounded (mortar and pestle) spices give off more flavour and fragrance as compared to using a blender.
The Rating
Reviewed by 1 people-
Great recipe... I will try my own Pepper Corn, thanks...
berry in Myrtle Beach loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments