Pork with Bell Peppers
Ingredients
- 500 gPork tenderloin (thinly sliced)
- 1 pcRed bell pepper (in strips)
- 1 pcGreen bell pepper (in strips)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 3 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tbsprice wine
- 1 tbspCorn starch
- 1 tspWhite sugar
- 1 tspGinger powder
- 3 tbspPeanut oil
- 1 tspSesame oil
- 15 gFresh ginger (peeled and finely minced)
Method
Thinly sliced pork seared over high heat, coated in a glossy brown sauce. The bell peppers remain crisp, providing a fresh contrast to the tender meat.
- 1
Mix the pork with a spoonful of soy sauce, rice wine, and cornstarch. The meat must be well coated so the sauce clings during cooking.
- 2
Cut the peppers into even strips and slice the onion. Finely mince the garlic. Everything must be ready before starting as the cooking process is very fast.
- 3
Heat the peanut oil in a wok or large pan until a light smoke appears. Stir-fry the pork in small batches so it browns without boiling in its own juices. Set aside.
- 4
In the same pan, toss in the onion and peppers. Stir constantly. They should remain firm and keep their vibrant color. Add the garlic and ginger at the end.
- 5
Return the meat to the pan, pour in the remaining soy sauce, oyster sauce, and sugar. The liquid will thicken instantly and glaze the meat. Finish with a dash of sesame oil.
Frequently asked questions
How do you get this dish right?
- Cut the meat against the grain to ensure it stays tender.
- Never overcrowd the pan, otherwise the temperature drops and the meat boils instead of searing.
- Cornstarch is the key to achieving that velvety, glossy sauce.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat over medium heat with a small splash of water to loosen the sauce.
