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Pork in Worchestershire Sauce November 24, 2006

Posted by Angeleyes in Meat, Medium Stir-fry, Non-Halal.
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Ok… my apologies to fellow Muslims readers that this has to be another non-halal dish. The market I always patronised do not have quality fresh chicken so I normally don’t buy chicken there. Hence, I seldom cook chicken dishes. (Not sure if some of you heard before that feeding too much chicken to kids will make their breast grow bigger due to the ‘growth jabs’ that was injected to the chicken :|)

I will usually buy fish or lean meat or ‘yuk ngan’ to cook porridge for Darrius as these have the least fat content. ‘Yuk ngan’ is the best part to cook Chinese Style Pork Chop too. However, you will need to tenderise the meat before you marinade so it will be tender and not tough as rubber when you bite!

I saw a bottle of Lea and Perrins Worchestershire sauce sitting in my fridge so decided to try cooking a dish with it. It turned out quite ok.

Recipe:

  • 400gm Lean pork meat
  • 1pc Bombay onion/big onion
  • 1pc Red tomato
  • 2tbsp Corn flour (1tbsp for marinade & 1tbsp to thicken sauce)
  • 1tsp Soy sauce
  • 1tsp Black sauce
  • 1tbsp Lea and Perrins Worchestershire sauce
  • 1tbsp Tomato ketchup
  • Pepper
  • Water
  • Cooking oil
  • Sugar

Method:

  1. Sliced pork into about 3 or 5 mm in thickness by using the back of the clever and lightly chop it in a criss-cross pattern. Tenderise/marinade it with soy sauce, black sauce, pepper, some cooking oil and corn flour.
  2. Heat up wok and fry the marinaded meat on a slow fire. Removed and put aside.
  3. Mix 1tbsp corn flour with water (put more if you wanted a more diluted sauce), sugar, tomato ketchup, Worchestershire sauce and a dash of pepper.
  4. Fry cut onion and red tomato until it started to turn brown and pour in the mixture.
  5. When the mixture comes to a boil, pour in the meat and stir for a while. Served.
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