Serves 6
1/2 kilo pork tenderloin, cut into strips
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons calamansi juice
1,5 cups cornstarch
3 eggs, lightly beaten cooking oil, for frying
For the sauce
2 cups water
1/4 cup soy sauce
1/2 cup brown sugar
1/2 cup cornstarch
1/4 cup coarsely chopped peanuts
2 tablespoons chopped green onions or wansuy
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Season pork with salt, pepper and calamansi. Marinate for about 1 hour.
Dredge pork in cornstarch, dip in eggs then dredge again in cornstarch. Shake off excess cornstarch.
In a deep frying pan, heat oil. Cook pork strips about 1 minute or until golden in color. Drain on paper towels and set aside.
Make the sauce
In a saucepan, combine water, soy sauce, sugar and cornstarch. Mix until cornstarch is dissolved.
Cook over low heat about 5 minutes or until sauce thickens slightly. Stir in peanuts and the cooked pork strips. Heat through.
Garnish with green onions or wansuy before serving.
Serve warm.
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