How to make it

  • For Marinade I:
  • 15 pips of garlic
  • 2 tb whole white pepper pods (add ½ tb if you want it spicier)
  • Marinade II
  • 2 tb dark soya sauce
  • 2 tb oyster sauce
  • 1 tsp sesame oil
  • 4 tb oil
  • 2 tsp cornflour
  • 4 oz water
  • Salt to taste
  • 1 tsp chicken stock granules (or one chicken boullion cube)
  • Directions:
  • Place sliced pork into deep bowl. Add "marinade I" and mix, leave for 5 minutes then add in "marinade II" and mix evenly. Let it marinate at least 2 two hours before cooking.
  • Heat oil and add marinated meat to the pan, stir fry for 1 minute, add 3 oz water and bring to boil, add salt and chicken granules; cook until done on the tender side.
  • Remove the pork, and thicken the pan gravy with cornflour pre dissolved in the balance of the water. Serve, sprinkled with chopped parsely for color.
  • Note: If you'd like to add onion, which caramelize beautifully in this dish, add and stir fry until transparent before adding the water.
  • Tip: Though a little more work, the pounded (mortar and pestle) spices give off more flavour and fragrance as compared to using a blender.

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    " It was excellent "
    berry ate it and said...
    Great recipe... I will try my own Pepper Corn, thanks...
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