Sichuan-Style Poached Pork Tenderloin with Chili Oil Sauce

Sichuan-Style Poached Pork Tenderloin with Chili Oil Sauce

Ingredients

• 500g pork tenderloin
• 2 tbsp cornstarch
• 1 tsp white pepper powder
• 1 tsp cumin powder
• 3 bird's eye chilies
• 1 small green chili pepper
• 1 tsp ginger (minced)
• 2 tbsp sesame seeds
• 2 tbsp chili flakes
• 2 stalks scallions (chopped)
• 3 cloves garlic (minced)
• 3 tbsp hot oil
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 2 tbsp aged vinegar
• 1 tbsp dark soy sauce
• ½ tsp salt
• ½ tsp sugar
• 2 stalks scallion segments (for boiling)
• 3 slices ginger slices (for boiling)
• 1 tbsp cooking wine
• a handful cilantro

Instructions

1. Wash the pork tenderloin and slice into thin pieces. Add 2 tbsp cornstarch, 1 tsp white pepper powder, and 1 tsp cumin powder. Mix well and marinate for 15 minutes.
2. Prepare the aromatics: 3 bird's eye chilies, 1 small green chili pepper, minced ginger, 2 tbsp sesame seeds, 2 tbsp chili flakes, chopped scallions, and 3 cloves minced garlic.
3. Pour hot oil over the aromatics to bloom them. Then add 3 tbsp light soy sauce, 2 tbsp oyster sauce, 2 tbsp aged vinegar, and 1 tbsp dark soy sauce.
4. Add ½ tsp salt and ½ tsp sugar. Mix the sauce well.
5. Add scallion segments, ginger slices, and cooking wine to a pot of water and bring to a boil.
6. Once the water is boiling, add the sliced pork.
7. Stir with chopsticks to prevent the slices from sticking together. Cook for about 3 minutes until done, then remove.
8. Drain the pork slices well.
9. Pour the prepared sauce over the pork.
10. Add fresh cilantro and toss everything together evenly.
11. So delicious — you won't be able to stop!
12. Give it a try, it's irresistibly good!