Serve on a bed of bok choy and grated carrots, and drizzle with lime juice.
Pour the sauce over pork slices and sprinkle with chopped peanuts.
preparation time
Cooking time
Warning: explosive flavour and guaranteed success! This recipe is full of flavour without being spicy—it will become a staple you can easily cook when you get home from work!
ingredients
- 700 g Olymel pork tenderloin
- 75 ml soy sauce
- ½ cup water or chicken stock
- 3 shallots, finely chopped
- 3 cloves garlic, crushed
- 1 tsp fresh ginger, finely chopped
- 3 tbsp honey
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp cornstarch
- Salt and pepper
instructions
- Season the pork tenderloin and place them in the pressure cooker pot.
- In a bowl, combine the soy sauce, vinegar, water, garlic, ginger, shallots, honey and sesame oil. Pour over the pork tenderloin.
- Assemble the pressure cover, ensuring the valve is set to “seal”. Select “pressure cooking” on high. Set the cooking time for 12 minutes.
- Let it naturally depressurize for at least 7 minutes. Release the rest of the pressure with the “vent” valve quickly. Once the cooker is depressurized, remove the cover.
- Remove the pork and place it on a serving platter. Cover with aluminium foil, and leave the juices in the pressure cooker.
- Bring the juices to a boil, setting the pressure cooker to “sauté”. In a small bowl, combine the cornstarch with a little cold water. Add the cooking juices and stir until thickened.
- Slice the pork and add it to the sauce.
- Adjust seasoning if necessary.
