Slippery Pork Tenderloin

Name: Slippery Pork Tenderloin
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 150 g pork tenderloin (tendon removed, sliced); 25 g egg white; 25 g cucumber (washed, sliced); 300 g soybean oil (actual usage 50g); 3 g fine salt; 1 g scallion (peeled, washed, sliced); 2 g MSG; 10 g sesame oil; 25 g starch; to taste garlic (peeled, washed, sliced)

Korean-style velveted pork tenderloin — sliced tenderloin is lightly battered, gently stir-fried, then tossed with cucumber, scallion, and garlic, and finished with a glossy cornstarch-thickened sauce.

30 min

Easy

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Ingredients

pork tenderloin (tendon removed, sliced) 150 g

egg white 25 g

cucumber (washed, sliced) 25 g

soybean oil (actual usage 50g) 300 g

fine salt 3 g

scallion (peeled, washed, sliced) 1 g

MSG 2 g

sesame oil 10 g

starch 25 g

garlic (peeled, washed, sliced) to taste

Instructions

Prep and Marinate

Remove tendons from pork tenderloin, slice into pieces, soak in clean water to remove blood foam, squeeze out excess water, add 1g salt, 12.5g starch, egg white, coat the tenderloin slices evenly with the starch slurry, set aside.

Prepare Ingredients

Peel and wash scallion and slice, peel and wash garlic and slice, wash cucumber and slice.

Make Starch Slurry

Add salt, MSG, scallion slices, garlic slices, cucumber slices, starch and 150ml clean water into a bowl, mix into a starch slurry.

Stir-fry Pork Slices

Heat the wok, add soybean oil, heat to low heat, add the marinated tenderloin slices, separate the slices with chopsticks, remove when cooked, pour the remaining oil into an oil can.