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Friday, January 23, 2015

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.
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

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

6 comments:

Anonymous said...

halo,,sister kimmy,
may i know pork tenderloin,aka
pork belly ,,hope u can share..
thanks--jean--sg

Phong Hong said...

Kimmy, this one no need to taste I already know that it is flavourful and good! I must try it as I have all the ingredients :)

Kimmy said...

Hi Jean, pork tenderloin is not pork belly. It is the most tender part of pork. You can ask the butcher for tender meat that cooks fast. Some people called it 'nui bak'. You can use 'li chi rou', too. Pork belly can be used but takes a long time to cook [45 minutes] and more fatty.

Kimmy said...

Hi Phong Hong, this dish is good to go with your frozen rice. You can cook this first then steam it with the frozen rice with the sauce any time you want to prepare a meal for your partner.

kitchen flavours said...

Hi Kimmy,
I love braising meat too. Would usually cook it in the morning so that I'm free in the evening to do other chores!
Your dish looks delicious!

Kimmy said...

Hi Joyce, this kind of dish suits me very well. Dinner is served quick and hassle free.

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