The key secret to have a tender and succulent dish is to get the tenderloin cut for the pork and easily spotted by its longish muscle shape. Sliced them thinly against the meat of the grain while it's half defrost. Then marinate the thin slices of meat with some tapioca/corn starch. Quick stir frying to lock the meat juices without drying the meat.
Ingredients : (serves 2)
160g Pork Tenderloin /fillet (mui yoke)
10g Dried Shrimp (rinse and soaked for 10 mins)
1 clove Garlic
1pc Shallot
Few slices ginger
2 sprigs Curry Leaves
4-5 pcs Dried Chillies (soaked & deseeded)
1 tsp Curry Powder (for meat)
Chilli padi (optional)
Pork marinade:
2 tsp Light Soy sauce
1/2 tsp Sugar
1/2 tsp Corn starch
Pinch of Salt
Dash of Pepper
Seasoning sauce
1 1/2 tsp Oyster sauce
1/2 tsp Dark Soy Sauce
6 tbsp Water
Step by step :
1. Cut pork into thin slices. Slice the pork against the grain for a softer texture. Best to slice when pork is half frozen so that can slice really thin.
2. Marinade pork slices with marinade ingredients above for 30 mins.
3. Heat up 1 tbsp oil in wok. Lightly pan fry the pork slices till slightly golden brown for 1 minute on each sides. About 90% cook will do. Then dish up & set aside.
4. Heat up 1 tbsp oil in wok. Saute soaked dried shrimp till fragrant.
5. Add in shallot, garlic, ginger, soaked dried chilli, curry leaves and saute for about 1 minute.
6. Then add in curry powder and give a quick stir.
7. Quickly pour in oyster sauce seasoning mixture and stir well.
8. Put back pork slices into the gravy sauce. Stir to combine and cook until gravy turns dry and well coated on the pork slices.
9. Dish up & garnish with chilli padi. Serve hot.
Happy Cooking.