Categories: Meals

Ingredients

• 1 pound boneless pork loin, cut into thick slices
• 3 Tbsp vegetable oil
• 1 whole green onion, diced, for garnish
• Steamed rice for serving
• Marinade:
• 1 1/2 tsp. salt
• 1 1/2 tsp. dried chicken base
• 1 Tblsp each: Asian cooking wine, cornstarch and flour
• 1 egg
• 1 Tblsp sesame oil
• White pepper to taste
• XO Sauce
• 3 Tblsp cornstarch
• 1 1/2 tsp. chicken boullion
• 3 tsp. soy sauce
• 1 1/2 tsp. oyster sauce
• 2 Tblsp XO Paste
• 2 Tblsp oil
• 1 Tblsp chopped garlic
• 2 Tblsp Asian cooking wine
• 1 Tblsp chicken bouillion
• 1 Tblsp sugar
• White pepper to taste
• 1 Tblsp sesame oil
• 2/3 cup of water to thin sauce, if needed

Directions

1. Mix all marinade ingredients together.
2. Clean and pat the pork loin dry.
3. Cut pork into 1/2" thick slices.
4. Marinate the pork in the refrigerator for at least 30 minutes.
5. Make XO Sauce and keep warm.
6. Heat vegetable oil in a frying pan. Sauté pork slices about 5 – 7" until golden brown. Plate pork slices in a stack on a serving plate. Pour XO sauce over pork slices.
7. Garnish with green onions. Serve with steamed rice and stir-fried green beans.
8. XO Sauce
9. In a small bowl, dissolve 3 Tbsp. cornstarch in the chicken broth. Set aside.
10. In another small bowl, mix soy sauce, oyster sauce and XO paste. Set aside.
11. Heat the vegetable oil in saucepan. Add garlic and sautee until golden. Stir in XO sauce from prior step, then cooking wine.
12. Gradually stir in chicken bouillion, sugar, pepper to taste and sesame oil.
13. Dissolve 3 tablespoons cornstarch in 1/4 cup chicken broth.
14. Once mixture begins to bubble, stir in cornstarch mixture to thicken

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