This dish is so easy and quick that you will get your family together for a nice warm meal in no time.
300 grams pork strips, belly preferred
3 cloves garlic, thinly sliced
2 big red onions, sliced to same size as the pork strips
1 tablespoon oyster sauce
2 teaspoon hua tiao wine (chinese cooking rice wine)
2 tablespoon sugar
2 tablespoon cooking oil
salt and pepper for light seasoning
1 tablespoon cornflour
1 teaspoon dark soy sauce
5 tablespoon of water
- Lightly season the pork strip with a pinch of salt, pepper, hua tiao wine and oyster sauce. You may also add a teaspoon of cornflour to ‘smoothen’ the texture. Set aside. TIP : The pork does not need heavy marinade, so please don’t overdo it or else it will not absorb the ‘caramel’ sauce.
- Heat cooking oil over medium heat on the pan and add in the garlic when the oil is ready. Saute the garlic for 0.5 minute before adding in the seasoned pork strip. Saute for 1.5 to 2 minutes before add in the onions and continue to stir fry for 1 minute.
- Add half a cup of water to bring this to a quick simmer with the pan lid closed over low heat to avoid burning the pork strips before it even cooks.
- After 2 minutes, remove the pan lid and add 2 – 3 tablespoon sugar to caramelized the pork and onions, then add Ingredients (B). Give it a quick stir. Taste the pork and adjust the input of sugar and salt to your liking.
- TIP : This dish ideally comes with a little dark brown gravy. Too much gravy will make us go overdose on the rice. So you may want to saute for another 1 minute before turning off the heat and serve.
Serving suggestions : Steamed rice or fried oriental buns (mantao)