Steamed Pork Tenderloin with Fermented Black Beans
Steamed Pork Tenderloin with Fermented Black Beans
Story
A beloved Cantonese home-style dish that highlights the deep umami of fermented black beans, gently steamed to keep the pork tenderloin moist, silky, and full of savory aroma. The mellow, slightly pungent fragrance of douchi infuses every slice of meat, creating a comforting and elegant plate that pairs beautifully with a bowl of hot steamed rice.
Ingredients
pork tenderloin
300g
garlic cloves
4 pieces
scallions
3 stalks
red chili pepper
1 stalk
rice wine
2 teaspoons
salt
1/4 teaspoon
ground pepper
a pinch
fermented black beans
3 teaspoons
Instructions
1
Step 1
Thaw, wash, and pat dry the pork tenderloin.
2
Step 2
Use a meat mallet to pound both sides of the pork tenderloin until the meat is tender.
3
Step 3
Remove the sinews, cut into pieces, and marinate with rice wine, salt, and white pepper for 15 minutes.
4
Step 4
Take a plate, spread the pork tenderloin flat on the bottom of the plate, and place garlic cloves, scallions, red chili peppers, and fermented black beans on top.
5
Step 5
Seal with heat-resistant plastic wrap, steam with 2/3 cup of water until the rice cooker's switch pops up, then remove from the pot.
