Tuesday, June 26, 2012
(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.