Pepper Pork

Let me briefly introduce my buddy, Jennifer, who happens to be my sister-in-law. Well, when both our late husbands were alive, we had all stayed together for about 8 years. This dish, Pepper Pork Tenderloin is her ONLY specialty at that time. Our late husbands and I were working then, and she was our “house minister”. When she cooks this dish for dinner, it is a TREAT for all of us. WE LOVED IT and never once did we not finished all of it in one GO!! So, you can imagine how special this dish is to us.

White Pepper Pork Tenderloin

Ingredients:

900 grams pork tenderloin – sliced into 3mm pieces

2 medium onions - cut into rings (optional)

For Marinade I:

15 pips of garlic

2 tb whole white pepper pods (add ½ tb if you want it spicier)

Marinade II

2 tb dark soya sauce

2 tb oyster sauce

1 tsp sesame oil
4 tb oil

2 tsp cornflour

4 oz water

Salt to taste

1 tsp chicken stock granules (or one chicken boullion cube)

Directions:

Place sliced pork into deep bowl. Add marinade 1 and mix, leave for 5 minutes then add in marinade 2 and mix evenly.  Let it marinate at least 2 two hours before cooking.

Heat oil and add marinated meat to the pan, stir fry for 1 minute, add 3 oz water and bring to boil, add salt and chicken granules; cook until done on the tender side.

Remove the pork, and thicken the pan gravy with cornflour pre dissolved in the balance of the water. Serve, sprinkled with chopped parsely for color.

Note: If you'd like to add onion, which caramelize beautifully in this dish, add and stir fry until transparent before adding the water.

Tip: Though a little more work, the pounded (mortar and pestle) spices give off more flavour and fragrance as compared to using a blender.

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