Anti Plagiarism

04 June 2010

Pickled Pork Sukiyaki

It's Food Trip Friday again!

Here's another recipe from my kitchen. It's pork, but you can also substitute the pork with beef or chicken. It's something that my mom taught me when I was 12.



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What you need:

1K pork sukiyaki cut (you can ask this from the supermarket, I buy mine from SM)
1 bottled whole pickles (sliced diagonally)
1 whole head garlic minced
1 small liver spread
4 tablespoons soy sauce
1/4 cup water
5 tablespoons ground black pepper
3 tablespoons cooking oil
sugar to taste

What you need to do:

Marinade the pork in soy sauce, the sauce from the whole pickles, garlic, black pepper for one hour. Put the sliced pickles on top of the meat inside the container.

To cook:

Boil the pork in the marinade and water for about 30 minutes and then separate the sauce from the meat.

Stir fry the meat and the pickles in the cooking oil.

Put the sauce back and add the liver spread, simmer for another 5 minutes.

If it tastes bland or it's too sour, add a litlle patis (fish sauce), sugar and a little more pepper to make it a little more spicy. Enjoy!

To serve:



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Put it on top of freshly cooked rice or fried rice.



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