Since my husband asked to make this a few years ago we've have struggled to find the right ingredients and recipe to replicate what we get at the take away store. Finally! thru error and trial of different flavors, we've nailed it! A sticky, sweet slightly crusted pork tenderloin with a succulent juicy inside... mmmm!
Ingredients:
2 Pork Fillets, Halved
1 teaspoon Sesame Oil
2 Tablespoon Dark Soy Sauce
1 teaspoon White Pepper
3 Tablespoon Honey
2 Tablespoon Sugar
1 Tablespoon Fish Sauce
3 Tablespoon Chinese Cooking Wine
1 Cup Water
Few drops of red food colouring
Method:
Place all the ingredients in a bowl and marinate fillets for as long as you like up to 24hrs (you can marinate them for as little as 30mins, if you can't wait)
Heat a non-stick frying pan, add pork fillets and seal until they form a slight crust. Add a few tablespoons of the marinade and baste the pork until it's cooked (this should take 10-12mins).
Awesome served with coleslaw.
Note: If sauce becomes very sticky you can add a little more water, but i do like it very sticky or you can add more marinate to the pan.
2 Pork Fillets, Halved
1 teaspoon Sesame Oil
2 Tablespoon Dark Soy Sauce
1 teaspoon White Pepper
3 Tablespoon Honey
2 Tablespoon Sugar
1 Tablespoon Fish Sauce
3 Tablespoon Chinese Cooking Wine
1 Cup Water
Few drops of red food colouring
Method:
Place all the ingredients in a bowl and marinate fillets for as long as you like up to 24hrs (you can marinate them for as little as 30mins, if you can't wait)
Heat a non-stick frying pan, add pork fillets and seal until they form a slight crust. Add a few tablespoons of the marinade and baste the pork until it's cooked (this should take 10-12mins).
Awesome served with coleslaw.
Note: If sauce becomes very sticky you can add a little more water, but i do like it very sticky or you can add more marinate to the pan.
RSS Feed
