(my version of Bob’s - Bacolod Style)
*Warning:
the measurements of ingredients specified herein are just estimates as I
don’t usually measure when I cook. Please season to your taste.
-
1 kilo pork, preferably belly,
sliced into, rectangular ½ inch thick (pork chops is viable too)
-
1 cup “creamy peanut” butter
-
3-4 heaping full spoons of
brown sugar (add a bit more according to your taste)
-
¼ cup of barbeque sauce (I used
MasterFood)
-
¼ cup of apple cidar of brown malt
vinegar (Del Monte Vinegar is also a good choice)
-
5 tbsps of soy sauce
5 cloves garlic, chopped
-
3 Tbsp of prepared mustard
-
3 Tbsp of Worcestershire sauce
-
ginger, thinly sliced
-
salt and crushed pepper to
taste
Mix all together the ingredients and
marinate the pork overnight. Set aside
in the fridge.
(You will need at least 2 hot plates for
this or a large skillet)
Heat up the hot plate. Fry the pork with a bit of oil (olive or
peanut oil. Lay enough pork (avoid
crowding) on the surface. MAKE SURE WHEN FRYING THE MEAT, TAP OUT OR SPOON
AWAY EXCESS PEANUT SAUCE AS IT WILL EVENTUALLY BURN DURING THE COOKING
PROCESS). Cook the meat on each side at
least 8 minutes on medium heat. Scoop a
ladle full of the peanut sauce on the cooked meat just before serving. Be careful as the sauce may cause
splatters. Season with salt and crushed
pepper.
Serve immediately. Serves 4
All the more “namit” with Atshara and
garlic and herbed friend rice.
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