Another yummy pork dish that goes well with rice. You can use pork belly to replace the pork tenderlion but it has to be blanched in boiling water until cooked before cuttting and braised for a long time until the meat is tender and gravy reduced.
600 gm pork fillet - use pork tenderlion - cut 1 cm thick slices
5-6 dried red chillies - soaked and halved
1 tbsp chopped garlic
10 slices of ginger
1 tbsp oil
Seasoning
1/2 tbsp fermented soy bean paste
1/2 tsp 5 spice powder
2-3 tbsp hoisin sauce
400 ml water [700 ml water if using pork belly]
400 ml water [700 ml water if using pork belly]
- Marinate pork fillet with seasoning for at least 30 minutes.
- Heat up oil, pan fry pork fillet until brown. Push aside, use the oil in the pan to saute sliced ginger and garlic until aromatic.
- Add in dried chillies and stir fry to mix all ingredients. Add water, bring to boil over high heat.
- Lower heat and continue to simmer until sauce has thickened and meat is tender.
- Dish out to serve with hot white rice.
Kimmy, I look at your pork fillet and I lau nuar already! The fermented bean paste is which one? Is it tau ju?
ReplyDeleteHi Kimmy! Indeed this is a yummy dish that goes well with rice... especally so with the gravy. Nice! I like!
ReplyDeleteWonderful blog, inspirational recipes!
ReplyDeleteHi Phong Hong, I used tau ju for this dish. I have used fine sweet taucheong [preserved soy bean paste] before, it tasted as good.
ReplyDeleteHi Chef, I believe it is yummy cos' everything [meat with gravy] was finished in one meal.
ReplyDelete