When I saw this recipe, the Chef mentioned that the pork fillet will be tender and succulent just by pan frying. Most crucial step is the marinating and coating the pork pieces with cornstarch before frying. I believe him after trying this recipe Spring Onion Pork Tenderloin the other day.
By coating the pork pieces with cornstarch, it is able to seal the juices. For this dish, it is basically the same. It is not necessary to tenderise it with a meat mallet.
The black pepper sauce is savoury, with a subtle peppery heat that goes so well with the fragrant, nicely brown, tender and crispy pork fillet. The sauce can be prepared in advance before you fry the pork fillets. Easy yet awesome served with steaming hot rice or boiled potatoes and of course a refreshing salad is most welcome to complete the meal. All in the comfort of your home.
3 pieces of pork tenderloin or pork neck meat [1 cm thickness]
sprinkle of salt and sugar
cornstarch for coating
Black Pepper Sauce Ingredients
1-2 large onions - peeled and sliced thinly
2 tbsp ground black pepper [more if preferred]
1 tbsp each of Worcester sauce, oyster sauce, light soy sauce and vinegar
1 cup water
1/2 tbsp butter mix with some plain flour
- Marinate pork pieces well with marinade and set aside for at least 30 minutes. Before frying coat evenly with cornstarch. Meanwhile, prepare the black pepper sauce.
- Heat 1/2 tbsp oil in a non stick pan, saute onions until fragrant and lightly browned. Add in the ground black pepper, stir to mix well before adding water.
- Bring to boil, add in all the sauces and vinegar. Leave to boil for several minutes. Stir in the butter/flour mix until the sauce is of a thick consistency. Tastes to adjust seasoning. Off heat, set aside until required.
- Heat a non stick wok with some oil, pan fry the marinated pork fillets over medium high heat until cooked through and nicely browned on both sides.
- Dish up on serving platter. Spread hot or warm black pepper sauce over meat slices. Serve.