Tender stir-fried shredded pork fillet with a mild, sweet and flavorful sauce. Easy to make and very tasty.
| Servings | 4 Portions |
| Tags | Asian | Chinese | Family Dinner | Main Course | Pork |
| Allergens | Gluten, Sesame, Soybeans, Wheat |
| Prep Time | 20 min |
| Cook Time | 10 min |
This simple dish is something I first experienced at a restaurant in Svedala. I got curious and made sure to buy ingredients to test. I have tried a few different variations and think this one was the best. It is simple, but I had a little trouble finding sweet bean sauce which was out of stock everywhere I looked. I replaced it with Hoisin sauce (and omitted the sugar) which was quite good, but with the correct sauce it was even better.
My first thought was to omit the pancakes, but I made them a little differently from how they were served at the restaurant instead. I bought thin elastic pieces of dough (pancakes) that were intended for Peking duck, but instead of steaming them, I thawed them and then fried them quickly (like 10 seconds on each side) in a dry frying pan instead, which I thought was great. Instead of the flabby dough packages we got at the restaurant, I now had a collection of nice wraps to fill with meat, cucumber and onion. It turned out very good, but personally I also want some rice so I cooked some of that too.
Overall, pork tenderloin is actually something I rarely buy as I find it a rather boring piece of meat, but this is one of the few things I can imagine buying pork tenderloin for. I think this is what I will cook if I find pork tenderloin at an extra price in the future. For example, it is great to prep the meat (trim and shred) and then freeze it until it is time to use it.
Chinese cooking wine is hard to come by in Sweden so it's something I usually substitute with dry sherry.
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Ingredients
Directions
- Trim the meat and cut into strips.
- Mix all the ingredients for the marinade and mix.
- Put the meat in the marinade and set aside.
- Heat a wok or frying pan on high heat.
- Pour the oil into the wok and fry the meat quickly. Remove the meat but leave the meat juices (if any) in the pan.
- Pour the other ingredients for the sauce into the wok and reduce to the desired consistency.
- Pour the meat back into the wok and cook until the meat is well cooked.
- Cut the onion and cucumber into thin slices.
- Serve with onion, cucumber, boiled rice and possibly warmed Peking duck pancakes.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1626.57 kcal | 406.64 kcal | 165 kcal |
| Carbohydrates | 145.01 g | 36.25 g | 14.71 g |
| Fat | 63.49 g | 15.87 g | 6.44 g |
| Protein | 257.39 g | 64.35 g | 26.11 g |
| Sugar | 21.29 g | 5.32 g | 2.16 g |
| Salt | 5.13 g | 1.28 g | 0.52 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
