It is my first time cooking a dish with pork tenderloin [猪里脊肉] using pan fry method and braising it quickly for just minutes. I always had the thought this cut of meat will be tough and dry as it is lean meat without fats.
I was wrong after watching a Chinese cook show where the chef has generously explained how to cook pork tenderloin so that the meat is tender, juicy and fragrant. The basic tips are: the thickness of the meat slices counts, must be marinated and pan fried over high heat to seal the juices.
I tried and it works. The meat slices are tender with the natural sweetness and fragrance. Awesome.
300 gm pork tenderloin [猪里脊肉] - cut 1 cm thick slices then into 1 inch square pieces
1 stalk spring onions - cut sections
5-6 slices of ginger
100 ml water
2 tbsp light soy sauce
1 tbsp wine
- Marinade meat with some light soy sauce, wine and 1/2 an egg. Mix well until no traces of the liquid left, then add in some cornstarch to coat. Lastly, add in some oil. Mix well and set aside for 15 minutes.
- Heat a non stick wok with some oil. Put in meat slices, one piece at a time to spread out evenly. Pan fry to brown on both sides until about 50% cooked. Dish up.
- Remove excess oil. Using the same wok, stir fry spring onions and ginger over medium high heat until aromatic. Pour in the light soy sauce and immediately add in water. Add in remaining seasoning, bring to boil.
- Return the fried meat to wok, braised over high heat for a few minutes. Use a chopstick to poke the meat, if it pokes through easily, it means the meat is cooked and tender.
- Dish up to serve.