Pork is not very affordable over here. For background check, pork is very inaccessible and and a little expensive. So, it's sometimes, in local Chinese communities, considered luxury. Go research on how accessible pork, the premium versions are, in Malaysia.
Thank goodness we have specialty stores manned by professional butchers who source their pork supply from their own farms, making the quality and supply more controlled.
I have no pork skills, so what we (Jad and I) pummeled the pork slices as much as we could. We marinaded the pummeled pork with oue preferred seasoning and left them in the fridge for a few hours (better for a day).
There were only 2 options in my eyes = (a) Pan-frty: (2) Air-fry.
We chose pan-frying because I don't like deep frying, i.e. I don't know how to manage oil temperature for this method very well. What I have come to accept is that not everyone is good at everything and every skill in the kitchen. While I can eye-ball my way towards a good stew, I can't, for the life of me, bake. 😂
MARINADE
Soy sauce, Oyster Sauce, Chinese Rice Wine, Salt, Pepper, 1 TBs Hoisin Sauce.
PAN-FRY
- Remove from fridge to lower temperature before cooking
- Heat 1 to 2 TBs of oil to high heat and pan-fry each side of the pork until they are light brown in coloe on each side
- Remove and set aside cooked pork fillet to cool down
SAUCE & GLAZE
- Use remaining oil and juices from the pan to make the sauce/glaze
- Saute onions and garlic till translucent
- Mix in remaining marinade and some water
- Thicken the sauce with corn flour, mix vigoriously
- Add in pork and stir, keep coating and stirring
Then SERVE and ENJOY!
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