Thursday, 23 July 2015

京都梅肉 ~ Fried Pork Tenderloin with LP sauce



食谱取自 May Chong

京都梅肉

材料:
梅肉( 份量自己喜欢
蒜茸适量
辣椒干适量 我没放
粟粉适量

腌料:
南乳
五香粉
绍兴酒
生抽

麻油

调味料:


急汁 Lea &Perrins  酱汁
番茄酱
黑酱油 少许

做法
1梅肉用腌料腌数小时。

2.沾上粟粉,热油炸至熟透,捞起备用。

3.锅里留少许油,爆香蒜茸和辣椒干,加入调味料煮滚。把梅肉倒回锅内拌炒至收汁,即可上桌。


Fried Pork Tenderloin with LP sauce

Ingredients :
300g pork fillet / pork tenderloin ( cut into thick slices ) 
some chopped garlic
dried chillies ( I omit it )
corn flour
chopped spring onion

Marinade   :
fermented beancurd
five spice powder
Shaoxing wine
light soy sauce
sugar
sesame oil

Seasoning ( mix well ) :
water
sugar
Lea & Perrins sauce
tomato sauce
a few drops dark soy sauce

 
Method :
1. Marinate pork fillet with marinade ingredients for few hours .

2. Coat marinated pork fillet with some corn flour , deep-fry in hot oil until cooked and golden brown over medium heat . Dish out and drain  .

3. Heat up some oil  iin a preheated wok , sauté chopped garlic and dried chillies , then add in seasoning .Bring to boil  and add in pork fillet . Stir-fry until the gravy is absorbed . Remove from heat and sprinkle with chopped spring onion . Serve .