Pork Loin Cooked In Mum's Special Sauce
By: Aileen Cheah
Published: Tuesday, March 30, 2010 - 9:12am

Ingredients




4 tablespoons Light soy sauce (this depends on the brand you use, some brands tend to be saltier)
1 teaspoon Dark soy sauce
5 tablespoons Chinese cooking (Tsao Tsing) wine
White pepper to taste
2 mediums red Bombay onions
2 cloves of garlic
1 piece of ginger, roughly half a thumbsize
2 teaspoons Sesame oil
1 teaspoon Honey
2 teaspoons Corn flour

Preparation

1 To prepare the marinade i.e. Mum's special sauce, use a blender or food processor to blend the onions, garlic and ginger to a paste and set aside. 2 Thinly slice 800g to 1kg of pork loin. No thicker than 1/2cm slices. Use the back of your knife or meat tenderizer to tenderize the meat on both sides. 3 Place the meat in a large bowl or deep dish, add the blended paste and the rest of the ingredients and let it sit for at least 1 hour. 4 Heat a fry pan or wok with 2 tablespoons of vegetable oil (canola is what I prefer) and 1 tablespoon of sesame oil.  Fry the pork loin no more than 6 slices at a time. 2-3 minutes on each side is sufficient to ensure that pork is well cooked. 5 I like it served with red brown rice and some steamed or stir-fried vegetables on the side!  Tuck in!

About


This recipe has been in my family for as long as I can remember.  My maternal grandmother used to prepare it for us.  I'd almost forgotten how much I love this dish until my mum made it for me when I spent my year end holidays at home last year.  Why I love this recipe is because the aroma of the pork cooked in the marinade evokes a sense of nostalgia. It brings me back to those afternoons when I returned home from school and looked forward to a simple yet comforting home cooked meal.  I now make it occasionally whenever I miss home.