Taiwanese Style Fried Pork Tenderloin
- Taiwanese Style Fried Pork Tenderloin
- serves 2
- adapted from an Allrecipes recipe
- 1 pork tenderloin, about 350-400g in weight
- 2 tbsps soy sauce
- 1 tbsp minced garlic, from about 2 cloves
- 1 tbsp sugar
- 1/2 tbsp Shaoxing rice wine
- 1/2 tbsp Chinese five-spice powder
- vegetable oil for frying
Adapted from tamarindandthyme.wordpress.com
Slice the pork tenderloin into 1 cm slices, making sure to cut against the grain. With a meat mallet, give each slice a couple of smacks on each side to rough up the meat to soak up the marinade and to make it a little flatter. In a medium-large ziploc bag, mix the soy sauce, garlic, sugar, rice wine and five spice powder and add all the pork pieces. Remove as much air from the bag as possible, zip it up, and then massage the marinade into the pork pieces. Refrigerate for at least an hour, massaging and turning the bag over once in a while.
When you’re ready to fry, heat a frying pan over medium heat and add enough oil until you have a 1/2 to 1 cm layer. Fill a small shallow bowl with cornstarch. Without wiping off the marinade, dredge both sides of each piece of pork with cornstarch and shake off the excess. Fry the pieces of pork for about 2-3 minutes each side, until the coating is golden brown and the pork cooked through. Fry a few pieces at a time, taking care not to overcrowd the pan – about 4-5 batches ought to cover all the pork you’ll have. Drain the cooked pork on a plate lined with kitchen paper. Serve immediately.