We need a break from the chicken and fish dishes we had for the whole week last week.
We decided to have pork for our pack lunch today. Again… (sigh) We had sinigang na baboy with patatas and fried plain pork last weekend already. As if we had a choice. We only have fish and chicken and hashbrown in the fridge and a few uncooked eggs. oh we have some canned goods, century tuna (a Philippine brand of canned tuna, which we bought from the ABC store yesterday at only SG$ 1.50 per can. That’s 35 cents savings on top of the fact that’s it’s more delicious than those found here)
So, our packed lunch of fried pork with young green beans is an experiment of mine. This by the way is Korean inspired barbecue which I still need to improve on. I love Korean barbecues so I tried googling for Korean pork barbecue recipes. There’s no specific Korean barbecue recipe that I followed, but I tried there love of ginger and incorporate it with my ‘sweet’ recipe. I am suppose to be grilling the pork but it was already late (I started cooking at around 9:30PM last night) and I am already sleepy. So I decided to fry the marinated pork instead.
Pork Belly – 250 g.
Light soy sauce – 30 ml
Dark soy sauce – 1 tsp
Apple cider vinegar – 30 ml
Sugar – 2 tbsp
Garlic, chopped or diced – 6 cloves
Ginger, julienned (thinly sliced) – 1 inch
Salt – 1 tsp
Pepper & MSG to taste
For cooking –
Water – 80 ml
Soya oil – 2 tbsp
Cooking Procedure :
1) slice the pork belly into thin steak-like cuts.
2) Mix all the ingredients for the marinade and coat the pork slices. Place the pork and the marinade in a plastic-sip-lock bag and let it stand for at least 2 hours it will be tastier if you let it marinade for a longer period.
There are two ways to cook this:
Frying method :
1) Pour the pork slices and the marinade on a frying pan. Add 80 ml of water and let it boil
2) When the water starts to evaporate, add 2 tbsp of soya oil. the pork will produce it’s own oil.
3) Fry on both sides.
1) place the pork slices on a grilling plate.
2) baste it continuously on each side, with the marinade, while grilling. Grilling both sides till the meat is tender.
– sharosem (6September2010)