Chinese Fried Pork Tenderloin

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Ingredients

Adjust Servings:
1 green onions
1 ginger
1 onions
300g pork tenderloin
Seasonings
2 tablespoons rice wine
2 tablespoons light soy sauce
1 egg liquid
1 tablespoon starch
1 tablespoon lard
1 tablespoon ketchup
1 tablespoon sugar
1 tablespoon vinegar
1/2 bowl chicken soup
1 teaspoon white pepper powder

Nutritional information

1838
Calories
93g
Protein
32g
Fat
39g
Carbs

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Chinese Fried Pork Tenderloin

Features:
  • Frying
Cuisine:

We adopt tradition Chinese food methods to make this dish. We marinate the pork before frying. Then use lard to fry pork and seasoning separately. When it is done, mix them together and add ketchup, chicken soup, and all seasonings to stew until soup thickens. The pork is finger-licking good that you can never forget.

  • 35 minutes
  • Serves 2
  • Easy

Ingredients

  • Seasonings

Directions

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Tips

  1. Do not cut the pork tenderloin too thick or too thin.
  2. Make sure to turn around the pork frequently when frying. It is the key to make the pork golden brown on both sides and crispy outside.
  3. When frying the pork, add chicken soup to make the pork taste more aromatic and tasty.

Steps

1
Done
5 minutes

Cut green onions into small pieces. Cut ginger into slices. Peel onions and mince into small pieces.

2
Done
5 minutes

Cut pork tenderloin into 2cm thick slices. Use a kitchen knife to pat until soft. Place the pork tenderloin into a bowl.

3
Done
5 minutes

Add 1 tablespoon of rice wine to the bowl, then add 1 tablespoon light soy sauce, minced onions, egg liquid, starch, and mix well to marinate the pork.

4
Done
5 minutes

Add 1 tablespoon of lard. Preheat the pot and fry pork tenderloin until golden brown on both sides. Remove from heat and set aside.

5
Done
5 minutes

Use the remaining oil to fry green onion and ginger slices. Then add the fried pork tenderloin in the pot.

6
Done
10 minutes

Add ketchup, rice wine, light soy sauce, white sugar, vinegar, chicken soup, and white pepper powder for seasonings. Switch to high heat and continue to cook until soup thickened. Remove from heat and serve.

Allen

A Chinese foodie and gastronome. I love cooking and sharing lovely tips.

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