Stir Fry Roast Pork With Garlic and Mint Leaves


250 gm (1/2 pound) roast pork
2 cups mint leaves
3 tablespoons chopped garlic
1 tablespoon sugar
1 tsp soy sauce
1 tsp thick black sauce
3 chili padi (optional)


Heat the work and add 1 tbs of garlic and the roast pork. Stir fry till you see some oil in wok and add 2 more tbs of garlic. Stir fry to get more oil out of the roast pork for about 5 mins. Add soy sauce black sauce and chilly padi. Stir fry for another another 5 mins. Add sugar and mints leaves and stir fry another 5 mins. Transfer to serving plate and serve hot.(Incidentally, the roasted pork that we start with for this recipe is purchased in any supermarket here and is from the pork belly.


For a long time, I ate roast pork as it is, simply roasted over a spit to a crusty fat layer over the lean meat. It was my sister in law, Jeanie, who introduced me to stir frying the roasted pork with black sauce, garlic and chili. I love the way she cooks it. In my opinion, this is a better way to eat it because we consume less fat which gets rendered in the frying process. Moreover, the garlic and chili add extra flavor that seem perfectly complimentary and, of course, the frying puts a lovely caramelization on the meat to add even more flavor depth. Still, as I am always tinkering with recipes, I thought of something to add that worked out well. The new ingredient - mint leaves - give this dish a whole new dimension!




Wednesday, October 27, 2010 - 8:20pm


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