General tao pork

GENERAL TAO PORK

Portions : 4 - Preparation : xx minutes - Cooking : xx minutes

Ingredients

• 2 Québec pork tenderloins, cubed
• Sufficient oil for frying.

Sauce

• 45 ml (3 tablespoons) Hoisin sauce
• 45 ml (3 tbsp.) sugar
• 15 ml (1 tbsp.) rice vinegar
• 15 ml (1 tbsp.) Sambal Oelek
• 45 ml (3 tbsp.) ketchup
• 15 ml (1 tbsp.) tomato paste
• 30 ml (2 tbsp.) ginger, grated
• 5 ml (1 tsp.) cornstarch
• 15 ml (1 tbsp.) soy sauce

Vegetables

• 1 onion, peeled and chopped
• 1 red bell pepper, julienned
• 2 garlic cloves, chopped
• 60 ml (4 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• 60 ml (4 tbsp.) toasted sesame seeds

Breadcrumbs

• 60 ml (4 tbsp.) cornstarch
• 2 pinches salt
• 3 eggs
• 45 ml (3 tablespoons) 2% milk
• 190 ml (3/4 cup) tempura flour
• 15 ml (1 tbsp) baking powder

Preparation

1. For the sauce, in a hot saucepan, combine the hoisin sauce, sugar, rice vinegar, Sambal Oelek, ketchup, tomato paste, ginger and cornstarch and reduce to a syrupy consistency. Gradually add soy sauce as needed and to taste.
2. Meanwhile, arrange a bowl containing the cornstarch and salt, another containing the milk and fork-beaten egg mixture, and a third bowl containing the tempura flour and yeast mixture.
3. Pass the pork cubes through the cornstarch bowl, then through the eggs and milk bowl, and finally through the tempura flour bowl.
4. In a hot wok or frying pan with sufficient oil, or in a hot deep-fat fryer, cook and brown the pork cubes.
5. At the same time, in a hot frying pan, sauté the vegetables coated in Mycryo butter or in the fat of your choice.
6. To the vegetables, add the pork cubes, the prepared sauce and toss to coat. Just before serving, sprinkle the sesame seeds over the top.