Recipe: Peppery Pork Tenderloin Stir-fry with Mushrooms

Pepper has been cultivated by native farmers in Sarawak for many generations, and constitutes an important cash crop for the local economy

Pepper is probably the most widely used spice throughout the world, and no wonder. Just a dash of freshly cracked pepper over the top can liven up pasta, add balance to a sweet or salty dish, and bring assertiveness to an otherwise plain sauce. Whether its white, black or pink, most of the dishes I make  at home come with a hefty dose of pepper. Having recently traveled to Sarawak, I managed to see the pepper plants (yes, they come from plants, not mines, B), cultivated by Iban farmers, along the Kuching-Serian stretch.

Pork and pepper are a match made in heaven. Growing up, my mother often made Teochew porridge for lunch. As those of you know, paring dishes with the plain porridge is absolutely key. My mother always served the right mix of savoury dishes that made for a great Sunday meal (followed by a short nap in the afternoon). One of them was a simple stir-fry of pork slices or liver with slivers of ginger and pepper. This is an adaptation of this dish with a slight Thai touch.

Ingredients:
1 pork tenderloin (about 350-500g), sliced into wafer thin pieces
1 small carrot, sliced thinly diagonally
125 g button mushrooms, sliced thinly
2 slices young ginger
2 cloves garlic, minced
4 spring onion stalks, sliced thinly diagonally into 2 inch pieces
2 tbsp vegetable oil
1 tsp corn starch
1 tsp Shao xing wine
Salt, pepper and sugar to taste
1/4 cup water
Drizzle of sesame oil

For the sauce:
2 tbsp oyster sauce
2 tbsp fish sauce
1/2 tsp sugar
1 tsp freshly cracked white pepper

Marinate pork tenderloin with Shao xing wine, a dash of salt, pepper and sugar. Add cornstarch to the bowl and mix well. Set aside for half an hour.

Heat non-stick skillet over medium-high heat and add oil. Swirl to coat. Add ginger and garlic and fry gently until fragrant. Add pork tenderloin and stir-fry until it changes colour, about 5 minutes. Add mushrooms and carrots and fry for another 3-4 minutes or until mushrooms release their liquid. Sprinkle in water, add in sauce ingredients, lower heat and simmer, covered for another few minutes or until pork is fully cooked. Add spring onions and a drizzle of sesame oil, if using, and mix well. Serve hot.

Malaysia is among the top 5 pepper producers in the world. Sarawak black pepper in particular is famous for its distinctive flavour.