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Tuesday, August 22, 2017


The original recipe is for baby pork ribs [zhi pai] and I have substituted it with pork neck meat slices [aka Kak Sim meat in Hokkien dialect]. 
I have chosen this cut of meat because this dish is to serve 3 persons.   Each person is apportioned with a large piece of the meat fillet which is easier to pan fry and braised compared to pork ribs which would require the use of more oil for frying.

The end result is just as good.  The meat slices are braised till tender and the sauce reduced to thick.
The sauce is not sweet, more to savoury taste which comes from the sour plum which is acceptable to me.  This sauce is good, spread over steaming hot rice.  I would say, it is a homey meat dish which can be prepared ahead of meal time that only needs to be reheated just before serving.  I love this kind of dishes, no last minute preparation and cooking which means no sweating in the kitchen before meal time.  Smart cook???

3 slices [about ½ inch thick] pork neck meat fillet
1 tbsp each of light soy sauce and wine
Dash of salt
1-2 tbsp cornstarch
Some toasted sesame seeds
Some chopped coriander leaves
Sauce Ingredients
1 tbsp each of tomato sauce, light soy sauce and wine
1 tsp sugar
2 sour plums

  1. Heat 2 tbsp oil in non stick wok, pan fry meat slices until brown on both sides.  Push aside.
  2. Add in sour plum and sauce ingredients,  stir fry to mix well before adding enough water to cover the meat.
  3. Bring to boil, lower heat and cover to simmer until meat slices are tender and sauce is thick.
  4. Taste to adjust seasoning.  Sprinkle sesame seeds.
  5. Dish up and garnish with extra sesame seeds.  Serve hot.

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