Chilled Pork Tenderloin

First post back! Sorry if it looks a bit lame and simple but it’s really good! I love eating this. It doesn’t get any more Chinese than this…

[100% organic]

  • One medium sized pork tenderloin
  • 3 whole star anise
  • ¼ TBS Sichuan peppercorns
  • 2 TBS brown sugar
  • 3 slices of ginger
  • ¼ cup soy sauce
  • Water

Cut the tenderloin into 3-4 pieces. Sauté the tenderloin in hot oil in a wok for a few seconds until the outside layer changes color. Then add the anise, peppercorns, sugar, ginger, soy sauce, and enough water to cover the pork.

Cook on medium-low heat for an hour, turning over the meat ever 20 minutes. Make sure the water is boiling at a low heat; add water if it dries out.

After cooking, place pork and leftover juices in a plate, cover, and put in refrigerator for at least 2 hours or until chilled. Slice meat thinly and then pour juices over meat.


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