Ingredients
- pork tenderloin — 500g
- red chili peppers (or chili flakes) — 2-3 (to taste)
- garlic — 1 whole bulb
- scallions — a few stalks
- baking soda — as needed
Steps
- Slice the pork tenderloin into 1-2mm thin pieces.
- Add a generous amount of baking soda to the sliced pork and mix well. Don’t worry about using too much. Marinate for at least 30 minutes. This step is crucial for the silky, tender texture that kids especially love.
- After 30 minutes, rinse the pork slices thoroughly with water several times and drain well.
- Place the drained pork slices in a bowl, add a splash of cooking wine and white pepper, and marinate for 15 minutes to remove any gamey odor.
- While the pork marinates, slice the red chilies into rings (or use chili flakes as a substitute), mince the garlic, and chop the scallions.
- Add the prepared chilies, garlic paste, and chopped scallions to a large mixing bowl.
- Heat cooking oil until smoking hot, then pour it over the aromatics in the bowl.
- To the bowl, add 3 tablespoons light soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aged vinegar, 1 tablespoon dark soy sauce, a small teaspoon of salt, and a half teaspoon of sugar to enhance the flavor.
- Stir all the seasonings together until well combined.
- Meanwhile, bring a pot of water to a boil. Add the pork slices and gently separate them with chopsticks to prevent sticking.
- When the water returns to a boil, cook over medium heat for 3 minutes. Skim off any foam that rises to the surface.
- After 3 minutes, turn off the heat, skim any remaining foam, and remove the pork slices. Drain well.
- Add the drained pork slices to the seasoning bowl and toss everything together. Serve and enjoy — savory, aromatic, and incredibly tender. A perfect rice-killer!
