2garlic sprouts or scallion white , cut into 5 cm sections
2garlic cloves , finely chopped
1inchroot ginger , finely chopped
1tsp.dark soy sauce
1tbsp.light soy sauce
6long chili peppers, use hotter peppers as a substitute
2Thai chili peppers
pinch of salt
¼tsp.sugar
1tsp.oyster sauce
Pork Tenderloin treatment
¼tsp.salt
1tbsp.light soy sauce
1tbsp.cooking wine
2tsp.cornstarch
¼tsp.white pepper
1tbsp.vegetable cooking oil
Instructions
Cut the pork belly into thin slices, set aside. Then cut pork tenderloin into thin pieces too, marinate with salt, pepper, starch, light soy sauce and cooking wine for 15 minutes. Then add 1 tablespoon of cooking oil. Mix well.
Cut the long chili peppers into 5 cm sections.
Heat up a wok or pan firstly, add chili peppers in to fry for around 1 to 2 minutes until they are slightly soft and wrinkled. Transfer out.
Fry the pork belly until slightly cured, if you feel there is too much oil, remove the extra oil add garlic and ginger and fry until aromatic.
Place the tenderloin in, fry for 15 to 20 seconds until the lean meat turns color, add peppers and garlic sprouts in, add sugar, salt, light soy sauce, oyster sauce and dark soy sauce. Mix well.
Notes
Recipe firstly published in 2014 and updated in 2020.