This is a very tasty, fragrant fried pork dish. Basically, coloured and flavoured with the fermented red beancurd [nam yee] sauce and this dish is awesome.
The original cooking method is to deep fry the marinated pork but I have used pan fry method to avoid using too much oil. With pan fry method, the pork fillets are tender and flavoursome. This dish is quick to cook with the use of pork tenderloin. You can use pork belly for this dish but it has to be deep fried otherwise, the braising time will be a little longer to tenderise the meat.
Recipe adapted from Yum Yum Magazine No. 87 with modifications. This is my selected cookbook for this Cookbook Countdown Event #14
Ingredients
200 gm pork tenderloin - sliced
Marinade
1 tbsp light soy sauce
1/2 egg
1 tbsp cornstarch
Ingredients
200 gm pork tenderloin - sliced
Marinade
1 tbsp light soy sauce
1/2 egg
1 tbsp cornstarch
10 slices of ginger
2 pips garlic - sliced
1 red chilli - seeded and cut into pieces
2 dried mushrooms - soaked and sliced
30 gm red carrot - sliced
a handful of black fungus - soaked
1-2 tbsp oil
Seasoning [combined]
1 tbsp each of shaoxing wine, red fermented beancurd sauce, oyster sauce and sugar
150 ml water
1 tsp cornstarch mixed with 2 tbsp water for thickening
- Marinate meat slices with marinade for 30 minutes.
- Heat up oil in a non-stick pan, pan fry meat slices until golden brown and almost cooked.
- Push aside, saute ginger, garlic until fragrant, then add in mushrooms, carrot and black fungus. Stir to mix well and pour in seasoning sauce. Fry to mix ingredients, add in chillies then pour in water and bring to boil.
- Thicken gravy with cornstarch water.
- Dish up to serve.
This post is linked to Cookbook Countdown Event #14 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays
