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Sunday, March 15, 2009

Simply Delicious Sunday Recipe 002: White-peppered Pork



For this week's Simply Delicious Sunday Recipe, I am re-posting a recipe that I borrowed from the Cooking Ninja several months ago. Here it is:

My husband loves pork chop very much that it is served every week at home. They are tasty on their own, but I have to say that they're even tastier when they are marinated before cooking. Soaking the pork in basic marinade such as soy sauce, lemon, and sugar, gives a better flavor to the meat.

I have to admit though that it gets boring after a while making the same pork chop over and over again. It challenged me so much that I scoured the Net for more ideas and, luckily, I stumbled upon this exciting recipe (and bookmarked it), white-peppered pork slices, from the Cooking Ninja.

I tried it not long ago and I am happy to say that my husband loved it! In fact, he asks for it every week :) So I paid another visit to the Cooking Ninja to tell her how we love her recipe and to ask if she would allow me to post her recipe here. I'm glad that she gave her go-signal ... big, big thanks!


Ingredients

* Pork (cut into big slices)
* Ground white pepper
* Black soya sauce
* Potato flour or cornflour
* a bit of sugar
* oil (for frying)

Directions

1. Tenderize the pork slices.
2. Coat the slices with ground white pepper (to your desired amount).
3. Add some dark soya sauce, and a little bit of sugar on it and marinate them well with your hands.
4. Then sprinkle some potato flour on it and mix them well.
5. Heat up some oil in a frying pan or wok till hot, fry the marinated pieces for a few minutes or until cooked. Then drain it on paper towel.
6. Serve it while hot. Can be taken as part of the main dishes.

Cooking Ninja's original recipe didn't include minced garlic but we at home love garlic so much I had to add it in. I marinated it overnight and the result - a succulent, sweet, garlicky flavor. It did remind me of tocino, the sweetened cured pork native to the Philippines, but the white-peppered pork is spicier (superb) and more flavourful. For my husband, I served it with chips (french fries to our American friends) - it was an instant hit - while I prefer mine with steamed rice and a side dish of sliced tomatoes and cucumber.

Again, many thanks to the Cooking Ninja for sharing me her recipe (and the photo above) and for letting me share it to others through my blog. For more exciting recipes, visit the Cooking Ninja's blog.

3 comments:

aliceaudrey said...

You're making my mouth water.

~3 Sides of Crazy~ said...

This sounds amazing. I a HUGE fan of white pepper. I can't wait to try it. Thank you for another wonderful addition to Simply Delicious Sunday!

tigerfish said...

I tried this recipe before. Very nice.