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Monday, May 9, 2011

Cekur Flavoured Pan Fried Pork Fillet

My Ma prepared this dish for dinner today. According to my knowledge, my late grandma used to prepare this delicious dish for the family. Taste wise is a bit different from braised pork with soy sauce because my Ma adds some cekur roots as marinate for the meat. Best to use pork belly slices [without skin] or other tender type of meat fillet.

600 g pork belly [without skin] - cut into 1 inch wide slices
1 Tbsp sesame oil
3-4 cloves garlic
1 inch length cekur roots
 [substitute with 3-4 pcs dried cekur roots]
1 tsp white peppercorns
2-3 tbsp sugar
2-3 tbsp light soy sauce
1 tbsp dark soy sauce
See picture of fresh cekur roots and leaves
  1. Pound garlic, cekur roots and peppercorns in pestle or mortar.
  2. Marinate pork slices with pounded ingredients and sugar, light soy sauce and dark soy sauce. Taste and adjust seasoning. Mixed well and refrigerate for several hours or overnight.
  3. Heat wok with sesame oil. Pan fry meat slices on medium heat for 5 minutes and turn over to fry the other side for another 5 minutes till fragrant and a little crisp. Add some water to marinate. Pour into wok and braise meat slices for another 10 - 15 minutes till meat is tender and gravy slightly thick. Dish out and leave for 5-10 minutes before cutting into smaller slices or serve whole if big pieces are preferred.
  4. Serve well with piping hot plain rice and leftover can be heated up to serve with porridge.
Note: Pork slices taste a little sweet and salty but very fragrant because of the cekur roots.


nest4babe said...

Such a nostalgic recipe. Thank you for sharing!

Kimmy said...

Hi Nest4babe, yes it is. My mom doesn't cook these days. Already in her mid-80s and my sister in-law does the cooking now. Family menu has changed. The is a good pork dish, very flavoursome.

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