Kung Pao Pork Tenderloin

Start from one end, cut the pork tenderloin into 1x2 slices at ¼ inch (0.5cm) apart, do not cut through, stop at about ¾ depth for each cut. Turn the tenderloin block 90 degrees, then cut at ¼ inch apart. Again, do not cut through, stop at about ¾ depth for each cut. Flip over the pork tenderloin, then cut into 1x1x1 inch cubes.

Rinse the pork in a bowl of water. Drain well.

In a mixing bowl, combine pork, soy sauce, a pinch of ground white pepper, starch and a couple of tablespoon oil. Mix well and marinate for 20 minutes.

in a small bowl, combine the sauce ingredients and mix well. This is slurry for thickening. ● 2tbsp/30ml chicken broth ● 1tbsp/15ml soy sauce ● 1tbsp/15ml oyster sauce ● 1tsp/5ml Chinese black vinegar ● 1tsp/3g starch ● 1tbsp/15g sugar

In a cooking pan over high heat, add 1 tbsp chili oil, 1 tsp peppercorn, ½ oz dried chili pieces, fry until fragrant, then continue adding ½ oz sliced garlic, ½ oz sliced ginger, 1 tbsp cooking wine, ½ oz chopped green onion, ½ oz peanuts, stir fry several times to mix well, then add thickening slurry and 1 tsp sesame oil, stir until pork and other ingredients are evenly coated with sauce. Remove from heat and serve.

Enjoy