Name: Cantonese Pork Loin with Tomato and Onions
Prep time: 15 mins
Cook time: 20 mins
Yield: 4
Cuisine: General

Sirloin

4 New Zealand pork loin steaks

2 tbsp light soy sauce

1 drizzle Chinese shaoxing wine

1 tsp corn flour

1 drizzle sesame oil

4 medium tomatoes, quartered

1 medium onion/ sliced

4 garlic gloves, minced

6 slices of ginger

3 Tbsp tomato paste

2 Tbsp sugar

¼ cup water

1 Tbsp corn starch

2 tsp water

dashes of Worcestershire sauce

1 spring onion, chopped

Ingredients

Sirloin

4 New Zealand pork loin steaks

2 tbsp light soy sauce

1 drizzle Chinese shaoxing wine

1 tsp corn flour

1 drizzle sesame oil

4 medium tomatoes, quartered

1 medium onion/ sliced

4 garlic gloves, minced

6 slices of ginger

3 Tbsp tomato paste

2 Tbsp sugar

¼ cup water

1 Tbsp corn starch

2 tsp water

dashes of Worcestershire sauce

1 spring onion, chopped

Nutrition

No items found.

Method

6+2+2

Prepare and marinade the pork

Tenderise pork using the back of the knife. Add chinese wine, soy sauce, sesame oil and corn flour. Mix and let it marinate for 10 minutes.

Cook pork using the 6+2+2 method

Heat a frying pan till a flick of water dances across the pan. Add a drizzle of oil to the pan. Lift and tilt the pan so that the oil covers the base well.

Add pork pieces to pan. Cook in batches to avoid overcrowding.

Turn heat down slightly and cook the first side for 6 minutes. Flip over and cook for 2 minutes. Remove from the pan and let it rest for 2 minutes.

Cook vegetables and remaining ingredients

Without washing the pan, add onion, tomatoes, garlic and ginger. Stir and cook until tomatoes have softened and turn into a sauce - about 5 minutes.

Add tomato paste, sugar and water and cook a further 3 minutes.

Add 2 tsp water to the corn flour to form a slurry. Pour into sauce while stirring to thicken the sauce. Add a touch of Worcestershire sauce for tanginess.