Some Zichar stalls in Singapore offer this Creamy Butter Pork selection in their menu. Some of you may think there are too many steps involved to cook this dish but the end result is so so worthwhile. Just in case you didn't know, Chinese like to prepare 3 dishes and 1 soup to go with rice for our meals (usually dinner). The meal should be well-balanced with a good mix of meat, vegetables and maybe tofu or egg. If you're not fussy like us, then maybe just one meat dish and one veggie dish will do. Happy cooking! See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking! ____________
Ingredients: Serves 3 - 4 pax ------- Marinated pork ---------- 280g pork shoulder butt (flattened & cut into smaller pieces) 1 tablespoon young ginger juice 2 tablespoons light soy sauce 1 tablespoon Chinese white rice wine A few dashes of white pepper 1/2 teaspoon salt 1 egg white 3 tablespoons cornflour 1 tablespoon water 1/2 tablespoon cooking oil
Sauce ingredients ---------- 5 cloves garlic (chopped) 15g unsalted butter (you can also use salted butter but reduce the salt later) 1 egg yolk (beaten) 200ml evaporated milk 2 sprigs curry leaves (or 1/2 teaspoon curry powder) 2 teaspoons sugar 1.5 teaspoon salt
Welcome to Spice and Pans. Today we'll be cooking crispy creamy pork. So let's start cooking.
Now we're going to flatten and tenderize our pork. I have with me over here a total of 280 grams of
shoulder butt. I've already flattened some of it into sizes like this. This is how it looks like
and I'm going to show you how I did this. Just using the back of your knife, just do this.
Flip it to the other side. It will become about twice the size of the original piece.
Okay this is nicely done. We'll just cut this into half and this is how it looks like. Now we are
going to marinate our pork. Add in one tablespoon of fresh young ginger juice. This is derived from
grating ginger. Young ginger looks like this. Two tablespoons of light soy sauce. One tablespoon of
Chinese rice wine. Just using your hand, mix this up well together first. Make sure they absorb all
these sauces that we add in. Once this is done, add in a few dashes of white pepper powder.
Add in half a teaspoon of salt. Mix them up again. We'll add in the egg white from an egg.
Mix them up. Now we'll add in three tablespoons of corn flour. Mix them up well. Drop the meat
against the plate. We want them to be coated with the corn flour. If it's too dry, add in a little
bit of water. Just add in bit by bit. Add in about one tablespoon first. Now we drizzle some oil, about
half a tablespoon. Mix them up well again and we'll marinate this for around half an hour or so.
I'll see you back in a while. Now we'll shallow fry our pork. Make sure that the oil is hot.
Using a bamboo chopstick, put it in. If the oil is sizzling like this, that means it's hot enough.
I'm using medium heat right now so you can do the same. Important thing to remember, don't over
crowd the pan. Place the pork in gently. Try to spread the pork out so that they can cook evenly.
We just need to fry the pork until they are light golden brown. Because they are very thin, they
will cook very easily. I'll be doing a double fry. There's two reasons why I want to do so. One is
to get rid of the excess oil and the other one is of course to make it crispier. If you cannot fit
everything in the pan, you can always fry them in two batches. Look at the beautiful color.
Remember not to turn off the flame when you remove the pork from the pan, otherwise the oil
will be lodged inside the pork. Some of the pork are ready. So if it's golden brown like this, we'll
just remove it first. Continue with the second batch and I'll show you how to double fry later.
Now we'll do our double fry. I'm using medium high heat now. Make sure that oil is smoking hot.
Put everything in. This will take only about 20 seconds or so. We just want this to be a
very beautiful golden brown color. Now I can feel that they are actually getting very crispy.
Even on its own like this, this is very good too. We'll start removing the pork now.
Once this is done, remove most of the oil, just leaving some of the oil in and I'll show you how
we prepare the sauce. Now we will prepare the sauce. Heat up your pan at medium low heat.
Add in about five cloves of garlic chopped. Add in 15 grams of butter.
Stir them around first. Don't turn the heat up too high. If the pan is smoking like this,
turn the heat down again. You want to get the maximum flavor from the garlic.
Next we'll add in one beaten egg yolk. Slowly pour it in while stirring at the same time.
We'll add in 200 milliliters of evaporated milk.
Right now I can turn the heat up to medium or medium low. Stir them and bring the sauce to a
boil. When it starts to bubble on the edge, we'll add in our curry leaves. Two sprigs of curry leaves.
Now in the event you do not have curry leaves, you can just add half a teaspoon of
curry powder. That'll be nice too. We'll add in two teaspoons of sugar
and also one and a half teaspoon of salt. Thicken the sauce up a little bit.
Wow smells really good. Right now we turn off the flame. Add in our pork and mix them up well.
Make sure that they are coated and this is going to be so good. All right time to have our lunch.
And now the dish is done. Let's have a taste.
A layer of crispiness on the outside. It's really creamy. I can taste the curry leaves,
the garlic. Really really a very nice dish. So ladies and gentlemen, I hope you like our video.
Do click like on my video and please do subscribe to our channel. Thank you for watching.
Hi and welcome to Spice and Pants. Today we'll be cooking crispy creamy pork. So let's start
cooking.
