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Microwaved Chinese Pork Recipe
|Cornstarch||3 Tablespoon (Corn Flour)|
|Nuoc mam||2 Tablespoon|
|Honey vinegar||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Five spice powder||1⁄2 Teaspoon|
|Tabasco sauce||1 Tablespoon|
|Pork tenderloin||1 1⁄2 Pound, cut into cubes (Pork Fillet)|
|Dry sherry||2 Tablespoon|
|Sour cream||2 Tablespoon (Creme Fraiche)|
|Chopped fresh chives||1 Tablespoon|
Serving size: Complete recipe
Calories 1646 Calories from Fat 750
% Daily Value*
Total Fat 85 g130.5%
Saturated Fat 31 g155.2%
Trans Fat 0.2 g
Cholesterol 522.5 mg
Sodium 3393 mg141.4%
Total Carbohydrates 69 g22.9%
Dietary Fiber 1.3 g5%
Sugars 20.3 g
Protein 144 g288.5%
Vitamin A 36.9% Vitamin C 17.1%
Calcium 11.6% Iron 42.2%
*Based on a 2000 Calorie diet
Mix half of the cornstarch (cornflour) with the nuoc mam and vinegar to a smooth paste.
Add the sugar, garlic powder, fivespice powder, several dashes of tabasco sauce and a little salt and pepper.
Add the meat and stir until all the cubes are well coated.
When the browning dish is hot, add the butter and oil, taking care to avoid spattering the inside of the oven.
Tilt the dish so that the base is completely covered with fat.
Put the meat cubes in the dish side by side.
When they stop sizzling, turn to seal on all sides.
Microwave, uncovered, for 3 minutes on HIGH.
Mix the sherry and the remaining cornstarch (cornflour) in a cup.
Transfer the meat with a slotted spatula to a warmed serving dish.
Add the sour cream (creme fraiche) to the browning dish and stir with a wooden spoon until the cooking sediments are fully dissolved.
Pour into the cup containing the sherry.
Stir well and heat in the oven for1 minute on HIGH.
Stir, pour over the meat, sprinkle with chopped chives