I don't like pork, but it's delicious! Really tasty, albeit spicy (although the spice can be adjusted). In addition, a long stay in the kitchen and witchcraft over the ingredients are not required - everything is done one-two-three literally (with a break of about an hour for pickling).
The main thing is to choose a good piece of meat. Here in this layout I am impressed by the loin, but with cut fat (fat spoils the taste, but this, again, is my taste preferences). The ham will be dry. Neck... you can also neck.
One more thing - the pieces should not be made thick. In diameter, favorite, but thick - a centimeter and a half, maximum, because you need to fry the meat very quickly to remain juicy.
So, we take:
- Piece of pork
- A couple of tablespoons of chili paste (chili sauce, you can, but not chili ketchup)
- A couple of spoons of soy sauce
- A couple of tablespoons of sugar (better than brown, but if there is none, and regular will do)
- A piece of ginger - to your taste, I like it more, two or three centimeters
- A couple of cloves of garlic
- Salt to taste if you lack the saltiness in chili and soy sauce
How do we cook
- Cut the pork into layers no more than one and a half centimeters thick
- Peel ginger, three on a fine grater, garlic - pass through a garlic press.
- We mix everything except pork, of course, in a jar or glass.
- Pour the sauce over the pork, leaving a little for the seasoning when serving.
- Leave the pork to marinate for an hour
- Next - thoroughly heat the frying pan with a little oil or grill. If a frying pan, then the oil should already smoke. And from that temperature hell we send pork. You need to fry in portions, if you have several pieces, so that it does not give a lot of juice and does not boil, namely, it is fried.
- We fry for several minutes on each side - a golden brown crust appeared, such a good one, fried, and not its rudiments, turn over. The pork will turn out not dry, but juicy, tender -mmmm, delicious.
Serve with a little sauce, which was left. Bon Appetit!