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You need to scroll down and make the corn cakes before the pork OR you can make them 1 or 2 days before rather than doing it all in the same night.
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Salt and pepper each side of the pork slices.
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Heat oil in a deep 12 inch skillet or stir fry pan.
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Add onions and peppers and cook for 2 to 3 minutes.
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Add ginger and sesame oil.
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Cook for another 6 or 7 minutes, until they are soft.
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When you add the ginger, shove the peppers and onions to one side of the pan and place the pork slices into the skillet in a single layer.
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Cook 3 to 4 minutes per side.
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Pour in brandy and allow to evaporate for 2 or 3 minutes.
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Add plum sauce and herbs.
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Allow sauce to just heat through and herbs to blend with everything.
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Then right before removing from heat, pour in balsamic vinegar.
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Directions For Corn Cakes
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This may seem a bit long and complicated for a corn muffin recipe but they're the most moist, tender, and flavorful ones I've ever tasted! You can transform your own corn muffin into a corn cake if you prefer.
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15
Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside.
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Whisk eggs in second medium bowl until well combined and light colored, about 20 seconds.
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Add sugar to egg. Whisk vigorously until thick and homogeneous, about 30 seconds
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Add melted butter in 3 additions, whisking to combine after each.
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Add half the sour cream and half the milk and whisk to combine.
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Whisk in remaining sour cream and milk until combined.
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Add wet ingredients to dry ingredients.
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Mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over mix.
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Heat 1/2 tablespoon of butter and oil in a skillet on medium heat.
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Add additional grease to pan as necessary.
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Using a medium ice cream scoop or spoon, pour batter into pan to make approximately 2 inch cakes.
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They don't have to be perfect. Just make them about the same size as the pork slices or slightly larger.
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Cook each side until fluffy and golden brown.
