GARLIC PORK
10 oz. lean pork
1 1/2 tbsp. minced garlic
1 1/2 tbsp. light soy sauce
1 tbsp. minced coriander (cilantro) roots or stems
1 tsp. minced fresh ginger
1 tsp. salt
1 tsp. black pepper
1 tsp. sugar
2 tbsp. oil
1 tbsp. chopped fresh coriander (cilantro) leaves
1 tbsp. chopped red chilies
Cut pork into narrow strips.
Mix garlic, coriander, ginger, soy sauce, salt, pepper, and sugar. Pour over pork, mix well, refrigerate for 4-6 hours.
WHEN READY TO COOK:
Heat oil in a frying pan.
Remove pork from marinade and fry over medium heat until just done.
Garnish with chopped coriander and chilies.
Servings: 4-6
Source: The Encyclopedia of Asian Food and Cooking by Jacki Passmore
10 oz. lean pork
1 1/2 tbsp. minced garlic
1 1/2 tbsp. light soy sauce
1 tbsp. minced coriander (cilantro) roots or stems
1 tsp. minced fresh ginger
1 tsp. salt
1 tsp. black pepper
1 tsp. sugar
2 tbsp. oil
1 tbsp. chopped fresh coriander (cilantro) leaves
1 tbsp. chopped red chilies
Cut pork into narrow strips.
Mix garlic, coriander, ginger, soy sauce, salt, pepper, and sugar. Pour over pork, mix well, refrigerate for 4-6 hours.
WHEN READY TO COOK:
Heat oil in a frying pan.
Remove pork from marinade and fry over medium heat until just done.
Garnish with chopped coriander and chilies.
Servings: 4-6
Source: The Encyclopedia of Asian Food and Cooking by Jacki Passmore
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