Fried Sesame Pork Tenderloin
Golden in color with a crispy exterior and tender interior, this dish is made by coating pork tenderloin in egg batter, rolling it in sesame seeds, and deep-frying.
Ingredients
Pork tenderloin (sliced into sheets, scored with a crosshatch pattern, then cut into strips)
400 g
Egg (use the egg white only)
1
Sesame seeds
25 g
Fine salt
15 g
MSG
10 g
Shaoxing wine
15 g
Soy sauce
10 g
Peanut oil (about 100 g actually used)
500 g
Starch (wet starch slurry)
10 g
Instructions
1
Step 1
Slice the pork tenderloin into 1 cm thick pieces, score a crosshatch pattern evenly on both sides, then cut into strips 3.5 cm long and 1.5 cm wide. Place in a container, add the fine salt, MSG, Shaoxing wine, and soy sauce, and marinate until seasoned through.
2
Step 2
In a separate bowl, combine the egg white and wet starch slurry and stir until smooth to form a batter for later use.
3
Step 3
Pour the peanut oil into a wok and heat over medium heat to about 150 °C (roughly six-tenths hot). Dip each strip of pork into the egg-white batter to coat, then press it into a full layer of sesame seeds, and slip it into the oil to fry through; remove when cooked. Once the oil temperature rises to about eight-tenths hot, return the pork to the oil and fry a second time until golden. Remove, drain off the oil, arrange on a plate, and serve.
