1 pork tenderloin, sliced into thin pieces (a good tip from jocooks, semi freeze the loin, I actually had one in the freezer, got it out to defrost for 3 hours before trying this, worked really well. Top tip, thanks Jo!)
3 cloves garlic, minced
1 tablespoon minced fresh ginger
¼ cup soy sauce
1 tablespoon red pepper flakes
1 tablespoon date syrup
1 tablespoon rice wine vinegar (original recipe used a grated fresh pear, either of these ingredients will tenderise the pork)
1 tablespoon sesame oil
1 tablespoon brown sugar
2 spring onions and a few red chillis if you fancy it, chopped for garnish.
In a non reactive bowl add the marinade ingredients, stir together then add the pork slices.
Leave to marinade for 30 minutes to overnight.
Heat some vegetable oil in a wok or griddle pan to sear off the slices of pork in batches, quickly, 2 mins each side, let them caramelise... yummy...
When you fry off the last batch tip in all the marinade to finish off.