Rice Bowl - Spicy Pork Tenderloin

Small pork tenderloin 3/4 to one pound.
Tamari Soy Sauce
Shaoxing wine
Sriracha
Sesame Oil
Garlic
Ginger
White Onion sliced
Fresh Red Chile Pepper Sliced.
Chicken Broth

Slice pork tenderloin in to very thin slices
Mix Tamari soy sauce, Shaoxing wine, Sriracha, and sesame oil together and add the sliced pork. Mix well and sit aside for 20 minutes.

Heat a shallow cast iron skillet. When the skillet is really hot, add a little oil and the meat and the onions, garlic and ginger. If the pan isn't big, cook the meat in batches. You want the meat to brown, not steam. Cook, over high heat until the meat starts to brown, turning a few times. Add the chile pepper slices. Add just a little chicken broth, stir well and serve over rice. Top with sliced red onion and chopped cilantro.





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