Pork tenderloin stir-fry with garlic (Garlic variety).
Stir-fryingIngredients
- 450g of pork tenderloin.
- 200g of garlic cloves (a handful).
- 10 cloves of garlic.
- 3 tablespoons of soy sauce.
- 1.5 tablespoons (20g) of oyster sauce.
- 1 tablespoon of sugar.
- 3 tablespoons of "matsul" (Korean rice wine).
- 0.5 teaspoon of minced ginger.
- 3 pinches of black pepper.
- 2 tablespoons of cooking oil.
- 2 dried chili peppers.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
Carefully remove the white protective layer from the anchovy using a knife, and cut it into pieces about the size of two finger joints (cutting along the grain is recommended).
Cut the garlic cloves to a length of 4 cm, and halve the whole garlic bulbs.
Combine soy sauce, oyster sauce, sugar, cooking wine (mirin), minced ginger, and pepper to create the marinade.
Heat two tablespoons of cooking oil in a pan over high heat. Add minced garlic and chopped dried chili peppers, and stir-fry until fragrant.
Add the meat and stir-fry quickly over high heat until the surface is cooked through.
Add the seasoning sauce and minced garlic, and stir-fry until well combined.
After the sauce has thickened, continue to stir-fry for another 30 seconds to 1 minute until all excess moisture has evaporated and a glossy sheen appears.
After extinguishing the flame, add sesame oil and black sesame seeds and stir in the Korean radish.