Are you looking for a delicious and spicy pork strips recipe? Look no further! Simply follow this recipe and in very little time you’ll be enjoying this delicious meal.
INGREDIENTS:
Pork & Marinade
- 1 small pork tenderloin (1.25-1.5 pounds)
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 5-6 green onions
- Vegetable oil
Sauce
- 3 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon barbeque sauce
- 1 tablespoon sugar
- 2 teaspoons minced garlic
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground ginger
INSTRUCTIONS:
Pork & Marinade
- Make two long strips of the tenderloin by cutting lengthwise in half (this should just 2 long strips).
- Then cut each strip into as many thin pieces as possible, so that there are very thin little pieces of pork.
- Once completed, add these thin pieces to a medium bowl; then set the bowl aside.
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4. The green onion should then be chopped into 2 inch pieces, keep the ends to be chopped up and made into a garnish later.
5. To the pork add the onion pieces, plus 1 tablespoon each of sriracha, soy sauce, pepper and salt and stir to combine.
6. The pork and onions should be marinated for 2-8 hours.
Sauce
- In a separate bowl, combine all the ingredients for the sauce and stir well; then set it aside.
- To an extra large non-stick skillet or wok, add just enough oil that would coat the bottom turn heat to high.
- Once the skillet becomes hot, add half of the pork and onions mixture in a single layer (this should cook in batches to ensure the
pork cooks correctly and properly).
Cook & Assemble
3. This should cook for 3-5 minutes or until the pork pieces are nicely browned and beginning to crisp. Stirring frequently.
4. Once completed, remove from heat and place into a bowl or plate and then continue cooking the rest of the pork and onions as directed.
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5. Once all the pork is browned, place all into the skillet, reduce heat to medium, add the sauce and stir to coat.
6. Continue cooking for 3-4 minutes or until sauce is thickened.
This can be serve with white rice and garnish with fresh chopped green onions.