Pan-Fried Pork Tenderloin (Local Name: 'Chu Rou')
A Shandong-style dish featuring tender pork tenderloin in a bright red, rich glaze with a mildly spicy, mouth-numbing flavor. The pork is velveted, then stir-fried with bamboo shoot slices and peas.
Ingredients
Pork tenderloin (locally called 'chu rou', cut into 0.3 cm thick slices, scored with a cross-hatch pattern, then cut into diamond-shaped pieces)
200 g
Magnolia lily slices (julienned)
50 g
Peas
30 g
Shredded scallion and ginger
15 g
Fine salt (part for marinating, part for seasoning)
4 g
Soy sauce
2 g
MSG (monosodium glutamate)
0.5 g
Shaoxing wine
15 g
Sugar
20 g
Sichuan pepper oil
to taste
Wet cornstarch (part for marinating, part for thickening)
to taste
Egg white (for marinating)
not specified
Peanut oil (for stir-frying)
not specified
Clear stock
not specified
Instructions
1
Preparing the Meat
Cut the pork tenderloin into 0.3 cm thick slices, score with a cross-hatch pattern to a depth of half the meat's thickness, then cut into diamond-shaped pieces. Marinate with egg white, fine salt, and wet cornstarch until well seasoned. Set aside.
2
Sliding Through Oil
Place a wok over medium-high heat and add peanut oil. Heat to about 60% hot (approximately 150°C), then add the meat slices and slide-fry until just cooked. Pour into a strainer to drain off the oil.
3
Stir-Frying the Sauce
Leave a small amount of oil in the original wok and heat over medium heat. Add the shredded scallion, ginger, and magnolia lily strips and stir-fry a few times, then pour in the clear stock, sugar, soy sauce, fine salt, MSG, Shaoxing wine, and peas. Bring to a boil and thicken with wet cornstarch to form a glaze.
4
Plating
Return the meat slices to the wok, add the Sichuan pepper oil, toss to coat evenly, then transfer to a plate and serve immediately.
