This is my mom’s legacy.Â Only she can cook the pork like it should but I guess I am not too lousy in preparing them.
My sons insisted to have this dish almost every week because it is sweet, tasty and very easy to mix with white rice.Â It doesn’t involve any tedious tasks too but one has to get the taste just right.Â Another secret tip is to use only very good brand of dark soya sauce.Â So far, only two brands passed the discerning taste buds of myÂ sons.Â Popo and the other one is a bald old man brands (found only in Penang).
Recipe : Dark soya sauce pork
- 300gms pork fillet (the part near the kidney which is the most tender) cut into tiny strips or thin slices
- Season with 2 tablespoonslight soya sauce, 2 tablespoons dark soya sauce, 1 tablespoon sugar and lots of pepper
Put the seasoned pork into the wok and let it simmer for a while.Â According to mom, this will force the juice out of the meat.Â Don’t ask me why, that’s what my mom taught me.Â Then, only add some oil, AFTERÂ the meat is partially cooked.Â If you like a bit of gravy, add a little water if too dry.Â But it tastes better with not too much gravy.
Then, when the pork is cooked, taste and adjust accordingly.Â Add more dark soya sauce and sugar if it is not black enough.Â It has to be shiny black to taste oomph.
Experiment until you get the taste you like.Â I am sure this dish will be a winner at home because it enhances the taste of white rice.