Burmese Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pork fillet (s), cleaned, dried, cut into 3 cm thick slices
- 1 clove garlic, crushed with salt
- 6 tablespoon oil
- 1 tablespoon anchovy paste, natural
- 1 tablespoon ginger root, pressed through the coarse press
- 1 teaspoon, heaped paprika, hot pink
- 1 teaspoon, leveled chili powder (japaleno powder)
- 2 tablespoon soy sauce, sweet
- 0.5 teaspoon ½ turmeric
- 80 g onion (s), chopped
- 250 ml water, hot
Print Recipe
Pin Recipe Instructions
- For the marinade, mix crushed garlic in a bowl with oil, anchovy paste, ginger, paprika, japaleno powder, soy sauce and turmeric. Turn the meat in it and let it steep overnight, better for 24 hours. Turn again in between.
- Heat the oil in a large saucepan and fry the onions until golden brown. Add meat and marinade and fry again for 3 minutes. Fill up with the water and bring to the boil. With the lid closed, let it steep for 20 minutes over low heat. Season with salt, pepper and chili powder to taste. If you like ginger, like us, you can double the amount.
- Serve with rice.
- Tip:
- This dish is very easy to freeze. Then warm in the microwave after defrosting and season to taste again. That is why we always cook double the amount.
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