Pork Loin Cooked In Mum's Special Sauce
This recipe has been in my family for as long as I can remember. My maternal grandmother used to prepare it for us. I'd almost forgotten how much I love this dish until my mum made it for me when I spent my year end holidays at home last year. Why I love this recipe is because the aroma of the pork cooked in the marinade evokes a sense of nostalgia. It brings me back to those afternoons when I returned home from school and looked forward to a simple yet comforting home cooked meal. I now make it occasionally whenever I miss home. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 1 kilogramPork Loin
- 60 mLlight soy sauce
- 5 mLdark soy sauce
- 75 mLShaoxing Rice Wine
- 1 pinchWhite pepper to taste
- 2 pcsMedium Red Onions
- 2 pcsGarlic Cloves
- 1 pieceGinger, roughly half a thumb size
- 10 mLtoasted sesame oil
- 5 mLhoney
- 10 mLWhite Corn Flour
Instructions
- 1
To prepare the marinade i.e. Mum's special sauce, use a blender or food processor to blend the onions, garlic and ginger to a paste and set aside.
- 2
Thinly slice 800g to 1kg of pork loin. No thicker than 1/2cm slices. Use the back of your knife or meat tenderizer to tenderize the meat on both sides.
- 3
Place the meat in a large bowl or deep dish, add the blended paste and the rest of the ingredients and let it sit for at least 1 hour.
- 4
Heat a fry pan or wok with 2 tablespoons of vegetable oil (canola is what I prefer) and 1 tablespoon of sesame oil. Fry the pork loin no more than 6 slices at a time. 2-3 minutes on each side is sufficient to ensure that pork is well cooked.
- 5
I like it served with red brown rice and some steamed or stir-fried vegetables on the side! Tuck in!