Friday 8 October 2010


My Mom-in-law and I have no language in common. However, our common love for food and cooking helps us communicate perfectly well with each other. We have taught each other recipes that we keep and use constantly. We watch each other cook, and with gestures get our message across. 

There are a few words we say to each other. Funny enough, it is from a language that neither of us speak. She knows a few words from the Malaysian language and she seems to think that I do, too. I actually don't but Tagalog is a bit similar to Malay so I do understand some of the things that she says. Anyway, as I said, we share recipes in this manner.

This recipe is my version of my mother-in-law's dish of pork glazed with a sweet garlic sauce. I used thin slices of pork instead of big chunks so that it is quicker to cook. It is both sweet and salty with a slight lemony tang. I decided to spike it with chopped chilli to give it some kick.


500 gms of pork meat ( shoulder, butt or loin), sliced thinly
2 tbsps. light soy sauce
1/2 tsp. salt 
1 tsp. sesame oil
1 medium egg
corn flour
cooking oil for frying

Ingredients for the sauce :

1tsp. fish sauce
2 tsps. light soy sauce
2 cloves of garlic, chopped
1/2 finger red chilli, chopped
2 tsps. lemon juice
2 tbsps. honey


Season the sliced pork with the soy sauce, salt and sesame oil. Add beaten egg and mix well. Dredge the pork slices in corn flour, shaking off the excess. 

Deep fry in medium hot oil for a couple of minutes until crispy and golden. Do not overcook. The pork should have a crisp crust but still be moist and tender inside. Drain on kitchen paper and set aside. 

Heat up a clean wok. Mix all of the sauce ingredients and pour into the hot wok. Bring to a rolling boil. 

Tip all of the fried pork into the sauce all at once. Stir quickly until the sauce evaporates and forms a glaze. 

Transfer to a serving dish.

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