Svetlanacat asked if we could start up the Sunday Recipe part of the Canteen again and who am I to refuse a friend?
Pork, tenderloin 1 lb
Soy sauce 1 C
Garlic, powder 2 tsp
Pepper, black 2 tsp
Oil, vegetable 2 Tbsp.
Stock, chicken 2 ½ C
Cornstarch 2 Tbsp
Vinegar, rice 1/3 C +/-
Sugar, granulated 3 Tbsp. +/-
1. Trim silver skin and excessive fat from pork; dice pork into 1 ½ “cubes. Place meat in non-reactive bowl. Add soy sauce, 7 Up, garlic and pepper. Mix well. Cover and refrigerate for four hours or overnight. Turn a few times.
2. Heat sauté pan until hot; add oil, to pan until it shimmers; drain pork well (and reserve soy sauce, if any); add meat to hot pan, stirring often until it browns on all sides. Do not over cook. Remove pork and keep warm in a shallow dish. Cover.
3. Add chicken stock to pan, scraping pan with wooden spoon to remove any brown bits; bring to boil, add any reserved soy sauce if desired (just make sure to boil well if used).
4. Combine cornstarch and vinegar; add solution to boiling sauce in pan. Reduce heat to simmer and cook until thickened, one minute. Add sugar, stirring well to dissolve.
5. Add any liquid that has collected in the bottom of the shallow plate from meat; adjust seasonings as desired. Add pork just prior to service and heat thoroughly being careful not to over cook pork. Serve with hot rice.
John Britto, 2006