Categories: Meals
Ingredients
- 1 pound boneless pork loin, cut into thick slices
- 3 Tbsp vegetable oil
- 1 whole green onion, diced, for garnish
- Steamed rice for serving
- Marinade:
- 1 1/2 tsp. salt
- 1 1/2 tsp. dried chicken base
- 1 Tblsp each: Asian cooking wine, cornstarch and flour
- 1 egg
- 1 Tblsp sesame oil
- White pepper to taste
- XO Sauce
- 3 Tblsp cornstarch
- 1 1/2 tsp. chicken boullion
- 3 tsp. soy sauce
- 1 1/2 tsp. oyster sauce
- 2 Tblsp XO Paste
- 2 Tblsp oil
- 1 Tblsp chopped garlic
- 2 Tblsp Asian cooking wine
- 1 Tblsp chicken bouillion
- 1 Tblsp sugar
- White pepper to taste
- 1 Tblsp sesame oil
- 2/3 cup of water to thin sauce, if needed
Directions
- Mix all marinade ingredients together.
- Clean and pat the pork loin dry.
- Cut pork into 1/2" thick slices.
- Marinate the pork in the refrigerator for at least 30 minutes.
- Make XO Sauce and keep warm.
- Heat vegetable oil in a frying pan. Sauté pork slices about 5 – 7" until golden brown. Plate pork slices in a stack on a serving plate. Pour XO sauce over pork slices.
- Garnish with green onions. Serve with steamed rice and stir-fried green beans.
- XO Sauce
- In a small bowl, dissolve 3 Tbsp. cornstarch in the chicken broth. Set aside.
- In another small bowl, mix soy sauce, oyster sauce and XO paste. Set aside.
- Heat the vegetable oil in saucepan. Add garlic and sautee until golden. Stir in XO sauce from prior step, then cooking wine.
- Gradually stir in chicken bouillion, sugar, pepper to taste and sesame oil.
- Dissolve 3 tablespoons cornstarch in 1/4 cup chicken broth.
- Once mixture begins to bubble, stir in cornstarch mixture to thicken