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Wednesday, June 6, 2018


This dish is similar to my earlier post on Sweet Sour Chicken Fillet where the original recipe uses pork tenderloin slices.  For this dish, I have increased the sauce ingredients for the pork slices as I like a more intense taste.  The pork slices are pan fried till brown or slightly crispy at the edges but tender and succulent.  

A colourful, tasty dish with the coloured capsicums and crunchy cucumber slices.  Honestly, I prefer this intense flavour and taste. You can omit the cucumber and perhaps add a large onion. It is still alright.
150 gm pork tenderloin - sliced
1/2 green capsicum - cut diamond shape
1/2 red capsicum - cut diamond shape
150 gm cucumber - seeded and cut slantwise
some spring onions - cut sections
some chopped garlic
1/2 tbsp oil
Seasoning [combined]
2 tbsp each of vinegar, wine and tomato sauce
1 tbsp sugar
100 ml water
1 tsp cornstarch
a pinch of salt

  1. Marinate pork fillet with some light soy sauce, dash of pepper and cornstarch.  Mix in some oil and set aside.
  2. Add oil to a non stick pan, pan fry the meat slices in batches until both sides are golden brown and cooked.  Dish up.
  3. Using the same pan, saute garlic and spring onions until aromatic.  Add in the remaining ingredients, stir to mix and add in the fried meat slices and pour in the seasoning.
  4. Keep stirring to coat well with the seasoning sauce.
  5. Dish up to serve with rice.

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