This could be a lot better. First of all, you don't need to use pork tenderloin. The price is really high, and if you use a cheaper cut, it's just fine. I don't know any Chinese restaurants (and I live in a city with a huge Asian population) that uses tenderloin for this kind of dish. Second, cut the pork into strips. "Cubes" is really non-descriptive, and if you cut the pork into stew-sized cubes, they will never get tender enough. Third, this is not really that spicy. I saw that from the start and put some chili sauce into the lime mixture and it still wasn't really spicy. Use lots of chili sauce. And fourth, cut back on the cornstarch in the lime juice or it will thicken immediately. At least that's what happened to me with a high heat burner. I added some Chinese rice wine to the lime mixture also, I think that helped but next time I will use the rice wine and omit the vinegar, which made it end up a little too acidic.
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This could be a lot better. First of all, you don't need to use pork tenderloin. The price...