If you get your oil hot enough and sear the pork just right it has an amazing flavour. Be careful not to overcook because the meat should be tender.

I make a standard basmati rice to go with this. 1 cup rice, 1 3/4 cup water, 3-4 cardamon pods, 1 tbps butter and either a stick of cinnamon or dried lemongrass. Bring to boil, turn to simmer, cover and cook for 15 minutes. Fluff after with a fork.


  • 1 large Pork Tenderloins, About 1 1/4lb
  • cup Soy Sauce
  • ¼ cup rice vinegar
  • 3 tbps light brown sugar
  • 2 cloves garlic, minced
  • 1 ½ tbps fresh ginger, minced
  • 1 tbps sesame oil
  • 1 tbps Asian chile sauce, (the one with the rooster on it for example)
  • 1 lb Napa cabbage, very thinly sliced (red cabbage basically)
  • 1 cup carrots, grated (2 carrots roughly)
  • 4 scallions (green onions), trimmed and thinly sliced (both green and white parts)
  • 5 tbps canola or peanut oil


1. Cut the port on the diagonal into 1/2 inch thick medallions
2. In a small measuring cup, whisk the soy sauce, 2 tbps of the rice vinegar, 2 tbps of the brown sugar, the garlic, ginger, 1/2 tbps of the sesame oil and 2 tsp of the chile sauce. Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce later. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
3. Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 tbps of the canola oil1 tap salt and the remaining 2 tbps rice vinegar, 1 tbps brown sugar, 1/2 tbps sesame oil and 1 tsp chile sauce. Let sit for 15 minutes, toss again and transfer to a large serving platter.
4. Heat 2 tbps of the canola oil in a heavy based 12-inch skillet over medium-high heat. Remove the pork from the marinate, shaking off the excess and transfer it to a clean plate. Discard the marinate. Add half of the pork medallions to the skillet, spacing them evenly. Cook them until well browned on one side, about 2 minutes. Flip and cook until the pork is just cooked through, about another 2 minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels. Return the pan to medium-high heat. Add the remaining 2 tbps canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions.