Thinly Sliced Pork Loin Cooked In Mum'S Special Sauce

• 4 tablespoons light soy sauce this depends on the brand you use, some brands tend to be saltier
• 1 teaspoon dark soy sauce
• 5 tablespoons wine Chinese cooking, Tsao Tsing
• white pepper to taste
• 2 onions mediums red Bombay
• 2 cloves garlic
• 1 piece ginger roughly half a thumbsize
• 2 teaspoons sesame oil
• 1 teaspoon honey
• 2 teaspoons corn flour

1. To prepare the marinade i.e. Mum's special sauce, use a blender or food processor to blend the onions, garlic and ginger to a paste and set aside.
2. Thinly slice 800g to 1kg of pork loin. No thicker than 1/2cm slices. Use the back of your knife or meat tenderizer to tenderize the meat on both sides.
3. Place the meat in a large bowl or deep dish, add the blended paste and the rest of the ingredients and let it sit for at least 1 hour.
4. Heat a fry pan or wok with 2 tablespoons of vegetable oil (canola is what I prefer) and 1 tablespoon of sesame oil. Fry the pork loin no more than 6 slices at a time. 2-3 minutes on each side is sufficient to ensure that pork is well cooked.

soy sauce, soy sauce, wine chinese cooking, white pepper, onions, garlic, ginger roughly, sesame oil, honey, corn flour

Taken from www.yummly.com/recipe/Thinly-Sliced-Pork-Loin-Cooked-In-Mum_s-Special-Sauce-1675413 (may not work)