Brazil

Pork tenderloin in strips

Corn starch

Salt and Black Pepper

Oil for frying

Crushed garlic

soy sauce

Water

Sugar

Sesame oil

Chives

Chinese Tenderloin with Fried Garlic

Lombo:

Tempere o lombinho cortado em tiras com um pouquinho de sal e pimenta do reino (não exagere no sal, porque o molho já é salgado) e passe no amido de milho

Frite no óleo bem quente e reserve (o segredo é não fritar demais para não ficar duro)

Loin:

Season the tenderloin cut into strips with a little salt and pepper (don't use too much salt, because the sauce is already salty) and coat in cornstarch.

Fry in very hot oil and set aside (the secret is not to fry too much so it doesn't get hard)

Alho: 

Em uma frigideira, coloque 4 colheres (sopa) de óleo e frite o alho até ficar dourado e reserve

Deixe em papel toalha para ficar bem sequinho

Garlic:

In a frying pan, put 4 tablespoons of oil and fry the garlic until golden and set aside.

Leave on a paper towel to dry.

Molho:

Misture o shoyu, a água, o amido de milho, o açúcar e o óleo de gergelim até dissolver bem o açúcar

Sauce:

Mix the soy sauce, water, cornstarch, sugar and sesame oil until the sugar is well dissolved.

Em uma panela Wok, coloque um fio de óleo, os lombinhos já fritos e o molho. Deixe ferver, misturando bem até que tudo esteja bem incorporado.

Desligue o fogo e finalize, acrescentando  o alho frito e a cebolinha picada.

In a wok pan, put a thread of oil, the already fried tenderloin and the sauce. Bring to a boil, mixing well until everything is well incorporated.

Turn off the heat and finish by adding the fried garlic and chopped chives.

Chinese Tenderloin with Fried Garlic

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