Monday, 6 December 2004

Fried Roast Pork

**apology to my Malay readers**

This is one of the simplest dish best served with plain white rice porridge. Bought some delicious roast pork (siew yoke in Cantonese) and pan fried till golden brownish. If you've got some fat roast pork, you'll notice that there will be some oil oozes outta the meat. Pour them away if you dislike your dish to be filled with lard.

Next, add in some chopped garlic in there and brown them together with the meat. Drizzle some dark (thick) soya sauce all over the meat followed by a sprinkling of sugar. Stir fry the meat for a while to blend in the sauce and sugar. It is not necessary to add in any salt since the roast pork is roasted with salt and 5 spice powder.

Here is the picture... errrr its hard to photograph black or dark coloured food hehehe... Looked so unappetising! Kelvin, any tips??

The sugar caramalised nicely giving a tinge of sweetness and did I mention the skin is ooooo soooo crispy. Usually I'll skip the skin but this one is very hard to resist!

Best eaten with rice porridge with the other accompaniments like salted eggs and fried kembung rebus (Malay for poached mackerel).

1 comment:

  1. I stir-fry roast pork pieces with green onions and hum ha (shrimp paste)


Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

16 Oct 2012