* 40g Yellow cornmeal
* 1 teaspoons 5 spice powder
* 1 teaspoons Sichuan peppercorns, Roasted and Ground to a powder
* 1/2 a teaspoon of fine Sea salt
* 1 large Pork tenderloin fillet
* 3 tablespoons finely Chopped spring onions
* 2 teaspoons Crushed Garlic or to taste.
* 2 teaspoons of Fresh ginger, peeled and Grated
* 2 tablespoons Sesame oil
* 1 tablespoon Light soy sauce
* 1 tablespoon Dry sherry

===Method===
* Add the Cornmeal, 5 spice powder, Ground Peppercorns and Salt to a bowl and put to one side.
* Cut the Pork fillet into thin medallions, about 4 mm thick and add to a Lock & Lock-type container, together with the Onions, Ginger, Garlic, Soy, Sherry and Sesame oil. Close the lid and shake well to mix.
* Allow the flavours to combine for 30 minutes or so, add the cornmeal, close the lid and shake again to coat the meat evenly.
* Arrange everything on a plate that will fit in your Steamer - ours is quite small so we used 2 plates on 2 levels.
* Add a few inches of Boiling water to your Steamer, return to the Boil and stem the Pork for 30 minutes - checking that the water does not dry out.

______________________________