Velveted Pork Tenderloin With Peppers and Garlic
Note: Velveting is a simple process in which you coat meat or fish in a mixture of beaten egg white, a little oil, a pinch of salt and cornstarch. This mixture then clings to the meat or fish and, once cooked, seals in any moisture, making the finished dish beautifully tender and moist. From “Pork: Preparing, Curing and Cooking All That’s Possible From a Pig,” by Phil Vickery and Simon Boddy.
• 1 egg white
• 1 tbsp. cornstarch
• 1 pork tenderloin (about 1 lb. 2 oz.) without fat or silver sinew, cut into 8 to 12 slices
• 1 red bell pepper, seeded and cut into strips
• 1 yellow bell pepper, seeded and cut into strips
• 1 onion, very finely sliced
• 4 tbsp. vegetable oil, divided
• 2 garlic cloves, finely chopped
• 8 green onions, or 1 small bunch, finely sliced
• 6 tbsp. dark soy sauce
Put the egg white and cornstarch in a bowl with a pinch of salt, whisk together briefly, then fold through the pork slices until evenly coated.
Put the bell peppers and onion in a saucepan with a pinch of salt, cover with water, bring to a boil, then immediately drain and let cool.
Heat a wok or nonstick frying pan with 2 tablespoons oil. Add half the pork slices and stir-fry until nicely colored, then remove from the pan to a plate. Repeat with the remaining pork and then keep warm.
Wipe out the pan with paper towels and reheat with the remaining 2 tablespoons oil. Add the cooled peppers and onion, garlic and green onions, and stir-fry over high heat for 3 to 4 minutes, or until softened and colored.
Return pork to pan, add the soy sauce, and stir well. Then stir in any pork juice left over on the plate. Serve with rice or rice noodles.