1/2kg pork tenderloin
2 eggs, beaten
15 soda crackers, slightly crushed
1 onion, peeled and cut into pieces
2 tomatoes, cut into pieces
130g green peas (from a can)
1 tbsp cornflour, mixed with 2 tbsp water
1 1/2 tbsp light soya sauce
2 tbsp hua diao wine
1/2 tbsp HP sauce
1/2 tbsp sugar
1/2 tbsp cornflour
1/4 tsp pepper
1/2 tbsp sesame oil
4 tbsp ketchup
1 tbsp light soya sauce
1 tbsp Lea & Perrins Worcestershire sauce
1 tbsp HP sauce
1 tbsp sugar
a little pepper
1 tsp salt
1 Butterfly the pork (total of 8) then beat meat with back of knife to tenderise it.
2 Marinate pork for at least 2 hours.
3 Coat both sides of pork first with egg then with crushed soda crackers.
4 Heat some oil in pan. Deep-fry pork till golden yellow. Flip pork constantly to avoid charring. Transfer to drain on paper towel before cutting to dish on plate.
5 Heat 2 tbsp oil in pan. Stir-fry onion till soft. Add tomato and green peas to stir-fry briefly.
6 Add sauce ingredients and bring to boil. Add cornflour solution to thicken. Drizzle on the pork.