Wednesday, May 20, 2009

Suan chai with sliced pork

Using my suan chai from my 2nd attempt, I decides to cook it for lunch at MIL's place.

Usually we have porridge and this will be a good dish to go with it.
Furthermore, i have been telling her about my suan chai making... have to let her try it!

She told me previously that for preserve vegetables, there is always a funny smell and the only way to get rid of it is to pan fry it.

So I followed her instructions this time.

What do you need?
- Half a piece of lean pork (about 150g, sliced thinly)
- suan chai (diced - made from 2 packets of china chye xin)
- Garlic in oil
- Seasoning for the pork (Soya sauce, pepper, chinese wine, sesame seed oil)
- Corn flour
- Black vinegar
- Sugar
- Soya sauce

How to do it?
Marinate the sliced pork with seasoning. Set aside.

Heat pan without oil. When pan is red hot, add the suan chai and pan fry it. Simply toss the turn and fry and fry until the suan chai is totally dry and no water vapour is emitted.
Takes at least 5 mins.

Remove suan chai from pan and set aside.

Add 1 tbsp of corn flour into pork. Mix well.
Heat pan and add garlic in oil. When garlic is browned, added the pork.

Stir fry until pork slices are golden browned.

Add suan chai and continue frying. Add 1 tbsp of soya sauce, 2 tablespoon of sugar, 1 tbsp of black vinegar and 1/2 cup of water.

Simmer on low to medium heat until water is reduced to 1/10 cup or totally dry (up to you).


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