If there is 1 dish that I enjoy eating it over and over again, and can cook 1 big pot to be eated for meals, then it’s definitely this – Spicy Pork with salted vegetable.
It’s a simple dish to cook and prepare, with the main ingredients as below:
i) 3 layer pork sliced to small pieces
ii) Roasted Pork sliced to small pieces
iii) Beancurd sliced to small cube
iv )Salted Vegetable cut to small pieces
Things to take note:
a) There are 2 types of salted vegetables in the market. Choose the type as shown in the picture below.
b) You need to wash the salted vegetables thoroughly, as it’s quite dirty when bought. You will need to soak the salted vegetables into water for at least 20 minutes to ensure it won’t be too salty.
c) Roasted pork are used to enhance the taste of the dish. You can just use 3 layer pork to substitute it.
d) The proportion of the main ingredients is totally up to you. You can always choose to have more vegetables and less meat, or more beancurd. It’s totally up to your choice. There ain’t any golden rule to it.
e) DO NOT add salt when cooking since the salted vegetables is already salty enough.
You will also need:
i) ginger – 1 big piece
ii) chili paste – 1 packet which cost around RM1
iii) thick soy sauce – 2 table spoon
iv) rock sugar – 1 piece
v) oil (not in picture)
Firstly, fried the beancurd cubes evenly until it turn goldish and crispy outside.
Remove the beancurd from the pan as we won’t be using it for a while. Add in a little bit of oil and fried the ginger. The oil should be just enough for you to fry the ginger or else it will become way too oily later. I love to use loads of ginger as it will make the dish even more spicier. Fry them for few minutes until you can smell the ginger fragrance.
Next, add in the chili paste. Use small fire and slowly fry it. This step is very important as if the chili was not fry enough, the dish won’t taste as nice. Be patient, use small fire and slowly fry it until you can really smell the fragrance from the chili. I usually fry the chili for around 3 to 5 minutes. Keep on frying the chili so that it won’t be overcooked.
When you can really smell the fragrance of the chili popping out of the pan, it will be the time for you to toss in all your 3 layer pork. Add in around 2 table spoon of thick soy sauce and stir fried until all the meat are covered with the chili.
After the meat is half cooked (around 1 to 2 minute) add in all the salted vegetables and roasted pork. Again, stir fried it for a while (1 minute).
Lastly, add in the beancurd and stir fry it. Stir fried it for few minutes until all the main ingredients fully absorb the chili.
Finally, add in water and the rock sugar. Close the pan and cooked it using small fire. This step will take around 45 minutes to ensure the meat is tender enough to be consume. Remember to always check back every 10 to 15 minutes, and add more water to ensure that it won’t dry up. You can taste the meat after 45 minutes, and if the meat are tender, then it’s ready to be served.
You can also add some ajinomoto if you wish.
I am in love of this dish. For the above portion, I can finish it up all by myself. Of course not in 1 day, but I can always reheat it when I want to eat. For the above portion, I can usually eat for like 4 to 5 meals. ARgghhhhh yuuuummmmy!!!! I will proudly say that I am an expert in cooking this, and for you outside there, I will fully give this a 11.0/10 mark!!!!
Preparation Time: 90 minutes
Recipe Preparation Level: Easy