Glazed Sesame Pork
Ingredients
- 600 gPork tenderloin (thinly sliced)
- 4 tbspsoy sauce
- 1 tspGinger powder
- 50 gCorn starch
- 60 mlPeanut oil
- 2 pcGarlic (finely minced)
- 2 tbspHoney
- 1 tbspRice vinegar
- 1 tbspSesame oil
- 2 tbspSesame seed
Method
Crispy yet tender pork strips coated in a dark, glossy glaze. The intense aroma of toasted sesame oil and the crunch of seeds provide a signature umami depth.
- 1
Slice the pork tenderloin into thin 5mm strips. In a bowl, mix the meat with soy sauce and ginger. Let it rest for 10 minutes so the fibers absorb the flavors.
- 2
Lightly drain the pork then toss each piece in cornstarch. Shake off the excess: the meat should be lightly dusted, not caked.
- 3
Heat peanut oil in a wok or large skillet. When the oil shimmers, add the pork. Sear until the crust is golden brown and feels crunchy under the spatula.
- 4
Add minced garlic, honey, and rice vinegar. Stir constantly. The sauce should reduce and bubble until it coats every piece in a syrupy, glossy glaze.
- 5
Remove from heat, pour in the sesame oil and sesame seeds. Toss one last time so the oil perfumes the dish without burning.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan; cook in two batches if necessary to maintain high heat and achieve maximum crispiness.
- Cornstarch is the key: it creates a barrier that keeps the juices inside while caramelizing on the outside.
How long does this dish keep?
Keep for 48 hours in the refrigerator. To reheat, use a quick toss in a hot pan rather than the microwave to preserve the crunch.
