Monday, March 5, 2018

Stir Fry Pork Tenderloin With Cincalok

Stir fry pork tenderloin with Cincalok is a Nyonya dish combining pork, cincalok ,a South Asian ingredient ( fermented small shrimp/krill ), tamarind paste , fried crispy shallots and chilli . All this ingredients comes together to make this dish with the right notes - full of umami flavour.  Though the smell of fermented krill can be offensive to some but it can be a delight to some.  Lucky for me , the family loves it and I use them in making kimchi and a condiment ( combine cincalok, slice shallots , slice chilli and lime juice )  for fried fish. 

We are not Nyonya but my grandmother and mom used to cook this dish when I was young and that is how I acquired the taste for this dish.  The deep fried crispy shallots adds oomph to the dish plus the cut chilli gives it a bit of heat. A very appetising dish indeed and hubby always look forward to this dish.  Looking back it has a been a while since I last cooked this dish :)  Hope you guys will be inspired to try out this recipe.

 Stir Fry Pork Tenderloin With Cincalok


600 g of pork tenderloin - sliced thinly- season with 1 tsp of soysauce and 1 tsp of cornflour
5 bird's eye chillies - sliced
6 shallots - sliced and fried till crispy
2.5 tbsp of cincalok
2 tbsp of tamarind paste mixed with 1/2 cup water
1 tsp of sugar
2 tbsp of vegetable oil

Method :

1.Heat up 2 tbsp of oil in wok, once oil is hot, add in the sliced shallots and fry till crispy and golden brown. Dish up and keep aside.
2.Using the same oil, add in cincalok, chillies and stir fry till fragrant, add in the seasoned sliced tenderloin and continue cooking till the meat is cooked.  Add in chillies , tamarind water and sugar.  Continue to simmer till the gravy has thicken . Add in the crispy shallots last.  Off heat and dish up. Serve with rice.


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