by Ruby Khoo, Avid Home Cook
500gm Pork collar (sliced). You can use chicken fillet but the cooking time will be reduced to 5 minutes.
3 tablespoons oil
1 tablespoon Ground white pepper
3 tablespoons Dark soy sauce
1½ tablespoons Light soy sauce
1 tablespoon Sesame oil
1½ tablespoon Fine sugar
2 tablespoon Huatiao wine
1. Rub marinade onto the sliced pork. Leave covered in fridge for at least two hours. (For best results, marinate overnight.)
2. Heat 3 tablespoons oil in frying pan. Add pork with the marinade and stir fry until cooked. Approximately 8 minutes.
3. Turn off heat, dish out and serve hot.
Serve with rice, atop noodles, or as a filling for wraps or in a sandwich accompanied by pickled carrot and daikon.
Combine the stir-fried pork with romaine lettuce, pickle, and top with cherry tomatoes and cilantro to build a simple sandwich.
Pickled Carrot And Daikon
2 cups carrots (shredded or grated)
1 cup daikon (shredded or grated)
1½ cup Water
¾ cup White rice vinegar
200gm Fine sugar
2 tablespoons Fine salt
1. Combine A (water, vinegar, sugar and salt) in a stainless steel sauce pan and bring to a boil over medium heat. Do not stir until mixture comes to a boil. Give it a quick stir and remove from heat.
2. Let mixture cool to room temperature.
3. Add in the shredded carrots and daikon.
4. Leave to pickle for at least 30 minutes before serving.
Pickle will keep in the fridge, in a covered glass jar, for up to five days.