peking pork

4

Serves

-

Prep Time

-

Cook Time

Very much a favourite meal at Tangleby. Serve with rice and lightly cooked Asian vegetables.
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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.