Pork loin with onions & mushroom 洋蔥蘑菇豬排

After such a good day of walking, coming home I was looking  forward to making dinner - and going to make something me & Mr C enjoy timelessly!
洋蔥蘑菇豬排 Pork loin with onions & mushroom with plenty of gravy/sauce - is another classic dish my mum/grandma cooked at home when growing up. It is their interpretation of having a western dinnner - english pork chops with lots of gravy but serve with rice. Me & my sister get so excited when we have this, because it is different when its going to be served on a plate and using knife & fork oppose to the norm of rice bowls & chopsticks, and importantly, the prospect of being able to have tomato ketchup! My mum was strict about what we can eat - and ketchup is a very special treat - which normally is english meals or MaccyD's.
Now, is still have a dollop of ketchup on the side, and enjoy this very tasty meal, yet fairly simple to put together.

Make for 2 people

Ingredients:

2 Pork loin, use a meat pounder gently to tenderise the meat
2 small onion, peeled and sliced
10 mushrooms, washed, and finely sliced
1 clove garlic, crushed & sliced
a few slices of root ginger

2Tbspn Veg Oil
1/2tspn sugar
1/2tspn white pepper
1Tbspn sesame oil
1Tbspn of ShiaoHsing Wine
2Tbspn Light soy sauce
2tspn Dark soy sauce
1Tbspn Oyster sauce
300ml Boiling water
2tspn cornflour - mix it with a drizzle of cold water


 Method

1) Place a non-stick pan over a high heat and let the oil heat up, add the pork loin and let it pan-fry for 3-4mins or till brown. Whilst pan-frying sprinkle a little sugar, white pepper.Turn the pork loin on the other side and also let it pan-fry for 3-4mins or till brown.
2)Add in the garlic, ginger and onions - give it a stir, then add mushrooms.  Add in sesame oil, light soy & shiaohsing wine.
3) Add some boiling water then cover it and let it simmer abit for 2-3mins
4) Once the water had reduced slightly, add oyster sauce, and dark soy, and give it all a good stir
5) Use a teaspoon to taste, check the pork is fully cooked and if okay, pour in the cornflour to let the sauce thicken, and season with salt to your own tasting.  (if the cornflour make it too lumpy or too thick, just add little more water, and if its too watery - just add more cornflour mix - but be reasonable).
6)Once done, ready to serve on a bed of white rice. 


Happy Cooking!