I had a friend who once told me that his favourite meat is pork. Personally, if I sink my teeth into pork that is done this way, I literally fall to my knees right away.
It should look something like this. And taste absolutely phenomenal. Very Asian, extremely happy-fying.
- 75g of pork shoulder, sliced thinly
- 1 tsp of cornflour
- 3 tsp of soy sauce
- 1 tsp of sesame oil
- 1 dash of white pepper
- half a clove of garlic, minced
- 1 slice of ginger
- 75ml of water
- 1 tsp of cooking oil
- (optional) quarter a white onion, sliced
- (optional) 1 closed cup mushroom, sliced
N.B. If you’re going for lean tender soft meat, use pork shoulder. If you’re like me and always prefer it just slighty chewy with fatty bits, use pork loin.
Preparation & Cooking:
- In a small bowl, combine the first five ingredients.
- Stick a pan or wok onto the hob, put the oil in and get it to be screaming hot.
- When the pan is ready, fry the ginger and garlic first, till fragrant.
- Then dump your seasoned pork into the pan. Toss and fry about for a bit.
- Add water in small amounts. Stir-fry till the water more or less dries up each time. Here, you’re stewing the pork in high heat, building a gravy steadily.
- If you’re having it with onions and mushrooms, toss them in now.
- In less than 3-5 minutes, your pork should be done. You’re aiming for it to be just cooked, not overdone.
- Serve with steamed Thai fragrant rice, or with nothing else.