Chinese Fried Pork Tenderloin
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.
- Do not cut the pork tenderloin too thick or too thin.
- 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.
- When frying the pork, add chicken soup to make the pork taste more aromatic and tasty.
Cut green onions into small pieces. Cut ginger into slices. Peel onions and mince into small pieces.
Cut pork tenderloin into 2cm thick slices. Use a kitchen knife to pat until soft. Place the pork tenderloin into a bowl.
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.
Add 1 tablespoon of lard. Preheat the pot and fry pork tenderloin until golden brown on both sides. Remove from heat and set aside.
Use the remaining oil to fry green onion and ginger slices. Then add the fried pork tenderloin in the pot.
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.