Family Recipe 12 - Black Pepper Pork Loin

Ingredients: "Rat meat" (pork hind leg tenderloin), onion, black pepper, rice wine, soy sauce, salt, potato starch Instructions: 1. Cut the onion into thick slices, slice the "rat meat" into thick strips, and coarsely grind the black pepper. 2. Marinate the meat strips with black pepper granules, rice wine, and soy sauce. Refrigerate for 6 hours to let the flavors penetrate (20 minutes is okay if you're in a hurry, but longer marination yields better taste). 3. First, coat the meat strips with potato starch and mix well. Then, add oil and mix again for the second coating (using more potato starch in the first coating helps keep the meat tender and eliminates the need for a thickening slurry later). 4. Heat oil in a pan, stir-fry the onions over medium-low heat until softened. Add the marinated meat strips, break them up, and stir-fry. Season with salt and soy sauce. Add water (you can add more water to ensure the meat is cooked and to create more sauce). 5. Reduce the sauce over medium-high heat until it thickens. If using store-bought black pepper sauce, add it during the marination process to ensure the meat is well-flavored.