Pork Loin Cooked In Mum's Special Sauce

Photo: Aileen Cheah

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

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.

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.

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.

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.

I like it served with red brown rice and some steamed or stir-fried vegetables on the side! Tuck in!

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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.