Pork tenderloin with cilantro from China - The Cookbook (page 346) by Kei Lum Chan and Diora Fong Chan

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • kitchen_chick on July 11, 2019

    We really enjoyed this dish. Egg white is used to give the pork a velvety texture, and the cilantro... well, if you love cilantro, then this dish is for you. The instructions are a bit odd. They call for "4 bunches" of cilantro and unfortunately doesn't specify an equivalent weight. The "bunches" sold at my grocery store are quite large, and four of them would be proportionally wrong when compared to the photo of the dish. Use your judgement on this one.

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