Braised Nam Yee Pork Tenderloin

These days, I just love cooking meat by braising which helps to keep my kitchen cleaner and the food healthier as little oil or no oil is required.

The original recipe uses pork ribs and steaming method which takes a longer time to cook. You can also use pork belly which would be good too but a longer braising time for the meat to get tender. Braising meat fillet takes about 30-40 minutes only.  This one is a healthier version.

Verdict - the meat is tender and the gravy is tasty and goes well with steaming hot rice.

Recipe Source - Hawker's Fair Simplified [modified]

Ingredients

500 gm pork fillet [tenderloin] - cut thick slices

1 tsp cornflour mix with 1 tbsp water for thickening

some sliced spring onions

250 ml water or enough to cover meat

Marinade and Seasoning

1 piece fermented red beancurd/nam yee

1 tbsp fermented soya bean/fine taucheong

3 pips garlic - chopped

1 tbsp oyster sauce

2 tbsp light soy sauce

2 tbsp shaoxing wine

1 tsp sesame oil

1. Marinade pork fillet with marinade and seasoning for several hours or overnight in the fridge.
2. Heat up wok, pan fry meat slices with some oil to brown both sides.
3. Add in water and the remaining marinade.  Bring to a rolling boil, then lower heat to simmer for 30 minutes or until meat is tender.  
4. Remove meat and thicken sauce with some cornflour water.
5. Slice meat fillet and pour sauce over meat.  Garnish with spring onions.  Serve with rice or fried noodles.
   
   
   
   

I'm submitting this post to Cook Your Books Event #20 hosted by Joyce of Kitchen Flavours