Burmese Pork Tenderloin

Summary

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

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Instructions

1. In a bowl, combine the garlic, oil, anchovy paste, ginger, paprika, jalapeño powder, soy sauce, and turmeric to make the marinade.
2. Coat the pork fillet slices evenly with the marinade, cover, and refrigerate for 24 hours, turning once or twice during marinating.
3. Heat a large saucepan over medium heat. Add the chopped onions and fry for 5-8 minutes until they turn golden brown.
4. Add the marinated pork with all its marinade and fry for 3 minutes over medium-high heat, stirring occasionally.
5. Pour in the hot water and bring to a boil. Reduce heat to low, cover the saucepan with a lid, and simmer for 20 minutes.
6. Check that the pork has reached an internal temperature of 63°C (145°F) using a meat thermometer.
7. Taste and season with salt, pepper, and chili powder as needed. Add more ginger if desired.
8. Serve with rice.