|
500 g belly pork, sliced
¾ cm thick
2 tablespoons oil
1 onion, peeled and sliced
125 ml water
Marinade (mix together):
1 tablespoon dark soy sauce
1 calamansi lime, juice only
2 tablespoons sugar
1 teaspoon salt
½ teaspoon pepper
|
|
Method:
Allow the pork to marinate for at least
an hour. Heat the oil in a wok to fry the onion for half a
minute. Dish out and set aside, leaving the oil in the wok.
Add the pork together with its marinade to the oil in the wok, and fry
for a few seconds before lowering the heat to simmer the meat until
tender, about 30 minutes. Add water, a little at a time, to cook
the meat. Dish out onto a deep serving plate when cooked and
serve topped with the onion slices.
Note: The meat can
be cooked in a block and sliced after cooking.
|