Chef May’s Home Cooking |
We first sous-vide the European pork tenderloin to preserve the silkiness and tenderness of tenderloin and preventing it from drying out.
We roll the spices on the meats to give it an extra kick of flavour. The tenderloin should be soaked in the spicy Kou Shui sauce for full flavour.
Check out the recipe on my IGTV & European Quality Pork’s channel!
高品質的歐洲豬柳肉最適合以近期十分流行的真空慢煮法烹調。慢煮後用上四川香料調味煎香，將四川豬柳切片，蘸上口水汁享用，惹味又開胃，肯定成為屋企人今個夏天最喜愛的前菜！
#EuropeanPork #Denmark #DanishPork #SzechuanTenderloin #Slowcookedpork #SousvideCooking
https://www.youtube.com/watch?v=FqL1Rr6rHSw
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