Subscribe to FeedI'm back, my dear readers! Well, truth be told, I have been back for over a week or is it two (oh how time flies when one is on vacation!) - I was greeted with terribly cold weather once I landed and had to acclimatise myself back to San Diego weather.
This will be my first official recipe for the year of the Earth Ox- may I present my mom's recipe that was handed down to her by my late grandmother, roast pork simply cooked in soy and garlic. The roast pork my parents buy is extremely delicious, think tender pork marinated with just the right amount of spices roasted to a fragrant golden crisp! People go as early as 4-5 am during Chinese New Year to purchase from this particular seller - I guess it's a good thing that my parents are both morning people. Of course, before my mom got to cook this dish, I already devoured a few (hmm...many?!) delectable pieces of roast pork- well, this is something I don't get to taste often - the roast pork found in San Diego are nowhere near the ones in Malaysia, so I think what I did was totally forgiveable and understandable!
Ingredients:
Roast pork (about 20 pieces) - these are usually sold chopped
3 cloves garlic, minced
2 tbsps dark soy sauce
1-2 tbsps water
Chopped green onions and cilantro (for garnish)
For more pork recipes on Tastes of Home, please check out the recipes below:
Stir-fried macaroni with Ground Pork Recipe
Deep-fried Tofu and Pork in Spicy Bean Sauce Recipe
Method:
First, saute the minced garlic in some hot oil - remember to turn the heat down to avoid burnt garlic. Once fragrant, add the soy sauce (beware of splattering), quickly add the pork pieces and coat evenly. Turn the heat to low. Finally add about 2 tbsps of water and cover the pan for about 1-2 minutes. Dish out and garnish with the chopped green onions and cilantro (this is optional) though I think the cilantro meshes well with the roast pork. However, if you dislike the cilantro flavour, do feel free to skip this final step. Serve hot with rice.
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10 comments:
U can try adding Chinese (China) leeks. Stir fry the Chinese leeks and minced garlic first and then add the soy sauce and pork.
My chef does this and the Chinese leeks add more fragrance to the pork. :)
Welcome back! And back with a delicious sounding and easy to do dish too.
Hi Dora - yes yes, my mom does that too but I'm surprisingly not a huge fan of Chinese leeks tho I'm really not a picky eater :) nice to see u!
Shavedicedsundays - thanks for stopping by!! thanks for the welcome too. I'm going to do my rounds soon.hehe
Yum, that looks delish...
I love recipes like these which has been handed down the family. The recipe sounds simple and yet it looks so delicious.
thanks for stopping by :)
Wiffy - how are u? I"ve been neglecting my blog for so long, have yet to do my rounds to say Hi to my lovely blogger friends hehe
thanks!!
Garlic and soy sauce are always winners in my book, as are any recipes that have been passed down for generations with such love and passion.
I could eat two maybe three bowls of rice with that :P
Carolyn - thank you! it's nice to have some family passed down recipes for sure
VG- thanks!! :)
It is looking fab! I like pork - we have it almost as much as we have chicken, which is a lot. It should keep me busy in the kitchen, like the butter prawns did.
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