Very much a favourite meal at Tangleby. Serve with rice and lightly cooked Asian vegetables.
Ingredients
For the pork
- 2 pork tenderloins — cut into 1cm slices
- Cooking oil, for deep-frying
- 1 teaspoon toasted sesame seeds, to garnish
For the sake marinade
- 2 eggs — beaten
- ½ cup cornflour
- 2 teaspoons cooking sake
- 2 teaspoons salt
For the peking sauce
- ½ cup water
- ⅓ cup tomato sauce
- ⅓ cup sugar
- ¼ cup worcestershire sauce
- ¼ cup malt vinegar
- 2 tablespoons plum sauce
- 2 tablespoons sweet chilli sauce
- 1 teaspoon hoisin sauce
- ½ teaspoon five spice powder
Method
For the peking pork
- To make the Sake Marinade, mix all the ingredients in a large bowl.
- Add the pork and marinate for 30 minutes.
- Heat the oil in a wok and, working in batches, deep-fry the pork slices for about 4 minutes until golden brown and cooked through. Drain on paper towels.
- To make the Peking Sauce, mix all the ingredients in a separate pan. Simmer for 4 minutes.
- Serve the pork drizzled with Peking Sauce and sprinkled with sesame seeds.