Velveteen Of Pork
|Pork tenderloin||2 Pound|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Peanut oil||2 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Pinch|
|Fermented soybean paste||1⁄2 Teaspoon|
Cut the meat into 1 inch cubes, put them in a pan with the chicken stock, bring to the boil, cover and simmer very gently for about 2 hours, or until the pork is falling apart.
Drain off any remaining stock.
Heat the oil in a deep saucepan, add the pork and fry over a fierce heat, stirring all the time for 4-5 minutes.
Add the soy sauce, sherry, sugar, and salt and soya bean paste.
Mix well and continue to fry the mixture over a very low heat for about 10 minutes, stirring all the time, until the ingredients blend together to form a thick, paste-like substance.
Serve cold on snippets of toasted or fried bread as appetizers.