Braised Pork Fillet with Hoisin Sauce

Another yummy pork dish that goes well with rice.  You can use pork belly to replace the pork tenderlion but it has to be blanched in boiling water until cooked before cuttting and braised for a long time until the meat is tender and gravy reduced.

Ingredients

600 gm pork fillet - use pork tenderlion - cut 1 cm thick slices

5-6 dried red chillies - soaked and halved

1 tbsp chopped garlic

10 slices of ginger

1 tbsp oil

Seasoning

1/2 tbsp fermented soy bean paste

1/2 tsp 5 spice powder

2-3 tbsp hoisin sauce 
400 ml water [700 ml water if using pork belly]

1. Marinate pork fillet with seasoning for at least 30 minutes. 
2. Heat up oil, pan fry pork fillet until brown.  Push aside, use the oil in the pan to saute sliced ginger and garlic until aromatic.
3. Add in dried chillies and stir fry to mix all ingredients.  Add water, bring to boil over high heat.
4. Lower heat and continue to simmer until sauce has thickened and meat is tender.
5. Dish out to serve with hot white rice.