As part of the European Quality Pork from Denmark campaign, Chef May Chow has created four recipes featuring Danish pork that are designed for making at home. Danish pork is available online at PARKnSHOP and city’super and in-store at Wellcome, YATA and other supermarkets across Hong Kong.

In this recipe, Chef Chow uses Western cooking techniques whilst also celebrating the popularity of Sichuan cuisine flavours. This highlights the silky, soft texture of the Danish pork tenderloin.

Watch the video tutorial:


  • 1 pack Danish pork tenderloin
  • 1L brine (2 tbsp table salt + 1 tbsp sugar in 1L water)
  • ¼ cup toasted peanuts, crushed
  • ½ tsp toasted white sesame seeds

For the kou shui ji sauce:

  • 3 tbsp Sichuan peppercorn oil
  • 3 tbsp chilli oil
  • 2 tbsp Chinkiang black vinegar
  • 1 tbsp sesame oil
  • 2 tbsp Shaoxing wine (or other cooking wine)
  • ½ tsp sugar
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • ½ tbsp chopped spring onion
  • ½ tbsp freshly chopped coriander
  • pinch of salt

For the Sichuan spice blend:

  • 1 tbsp Sichuan peppercorn
  • ¾ tsp chilli powder
  • ¾ tsp garlic powder


  1. Make a bowl of brine by adding 2 tbsp table salt and 1 tbsp sugar to 1L water. Stir until completely dissolved.
  2. Soak the pork tenderloin in the brine for at least 2 hours.
  3. Put the tenderloin into a sous-vide bag and seal it. Place the bag in a 66°C water bath for 1 hour (you can sous vide at 71°C if you prefer the meat well done).
  4. Take the tenderloin out of the water bath. Place it under running water or in ice water in order to cool it down to room temperature. Discard the liquid from the bag. Carefully pat the tenderloin dry with kitchen roll. Fully dredge the tenderloin with the Sichuan spice blend.
  5. Add a dash of vegetable oil to a pan and heat it until it starts to smoke lightly. Put in the pork tenderloin. Cook and turn occasionally until it’s browned all over, about 1 minute in total.
  6. To make the sauce, combine all the ingredients in a mixing bowl, then set aside. If you prefer it to be less spicy, subtract 1 tbsp or more of the chilli oil as desired.
  7. Let the pork tenderloin rest for 5 minutes. Thinly slice it. Pour the sauce over it and serve. Garnish with the toasted peanuts and sesame seeds.

RELATED: The Best of European Pork in Hong Kong

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Certified European pork’s transparent quality is made up of two things. First: its 100% traceability thanks to careful logging. Second: European pork meets the highest standards.

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