Asian-Style Pork
2730 days ago
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Ingredients
- 1 pound pork tenderloin
- Kosher salt and black pepper, to taste
- 2 tablespoons sweet soy sauce
- 1 teaspoon anchovy paste
- 1 teaspoon powdered ginger
- 1 teaspoon turmeric
- 12 tablespoons sherry wine or soda water
- 3 ounces flour
- 1/3 teaspoon baking soda
- Additional salt and ginger, as desired
- 1 quarter oil (for frying)
- 1 ounce butter
- 2 ounces almond slices
- 2 ounces walnuts
- 4 tablespoons mango chutney
- 2 tablespoons soy sauce
- 4 ounces chicken broth
- 1 teaspoon corn starch
Directions
- For pork: Preheat oven to 375°F. Lightly season pork tenderloin with salt and pepper and place on baking sheet. Cook until tender and internal temperature has reached 140 degrees Fahrenheit. Shred the meat and set aside.
- In a separate bowl, add anchovy paste, ginger and turmeric; mix well. Add shredded pork and let marinate for 1 hour.
- Combine sherry wine, flour and baking soda and mix well (until free of lumps). Add salt and additional ginger to taste and rest for 30 minutes.
- In a large pot, heat oil over medium-high to high. Drain pork from marinade and separate into 1-2 ounce portions. Dip portions into batter as needed and add to heated oil, frying for 3 minutes. Carefully remove from pot and place on paper towel to drain. Repeat with remaining portions.
- Heat butter in a pan. Sauté sliced almonds and chopped walnuts for 3 minutes, sprinkle over pork.
- For dipping sauce: In a small sauce pan, combine chicken broth, cocktail sauce, mango chutney and soy sauce and bring to a boil. Thicken with cornstarch and let simmer until desired consistency. Remove from heat, stir in butter and keep warm.
- Serve fried Asian-Style Pork with warm dipping sauce.
