This is mother-in-law's signature dish. Hubby and children love this dish very much. Mum-in-law used to use more sugar and dark soy sauce for this dish. Over years, for healthier choice, I have reduced the sugar and dark soy sauce. And I have added plum sauce. For this dish, the kind of soy sauce play a important part. I use Tai Hua special grade dark soy sauce because my Mum-in-law has been using it for years and I follow. Mum-in-law is very loyal to this brand. She doesn't like to change brand once she finds it is good. Similarly, I too do not like to change the type of soy sauce in my house. Personally, I prefer the taste of special grade soy sauce both dark and light.
When I started to learn cooking, I did tried other brands. But after several trying, I still find this brand is more to my liking. It could be my taste buds has been accustomed to my Mum-in-law's dish. :)
To do this dish, it is better to half frozen the meat first then cut. Then you will be able to get a thinner slice.
600g pork chop without bone
2.5 tablespoons dark soy sauce*
1 tablespoon plum sauce
1/4 teaspoon pepper
2 tablespoons sesame oil
1.5 tablespoons soft brown sugar
1 small onion -chopped
1 clove garlic - chopped
1 tablespoon cooking oil
1. Cut the pork chop into thin slices 3mm thick. And use the top of the knife or a kitchen hammer to gently chop/hammer each slice of meat.
2. Place all meat in a big bowl, seasoned the meat with the rest of ingredients. Mix well. Cling wrap and leave in the chiller for at least 30min.
3. In a wok , put in oil and chopped onion and garlic and fry until fragrance and light brown. Remove the fried onion and garlic and leave the oil in the wok.
Alternatively, if you are using a stainless steel wok, you may turn you stainless steel into Non-stick wok and do not required any oil for healthier choice.
4. With moderate fire in the same wok with leftover oil, spread each slice of meat onto the wok to pan fry.Do it piece by piece until you finish all the meat. Flip the meat as you are spreading the meat on the wok. You may want to low the fire if the meat is burning. Make sure every piece is pan fry on both side. There might be some liquid, turn to high heat and let the meat soaked up all liquid. Once all are done. Add the fried onion and garlic. Off the fire. Remove from wok and serve.
Note* : the saltiness depend on what brand of dark soy you use. I use tai hua special grade dark soy.
You may like to try this braised pork recipe to cook pork in the different way. And this good for kong bak bao.
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