My dad’s stir-fry roast pork is out of this world. It suits my palate so well that it remains my favorite after all these years. His stir-fry roast pork is sweet due to caramelized onions and sugar and aromatic due to garlic, sesame oil and Shaoxing wine. A bite will get you hooked forever! 😉 But beware this dish is oily, and calories and cholesterol laden. Eat with no remorse and you’ll enjoy every bite of it! Hehe
Dad’s stir-fry roast pork. Yum-yum! 🙂
Roast pork aka siu yuk (siew yoke) bought from a meat vendor in the market. Of course you can make your own. Choose roast pork with 50-50 fat and meat for best result.
Onion, garlic, ginger and spring onions. Quarter the onion, cut ginger into matchsticks, chop spring onions and crush garlic. Large size garlic is what we want ya.
Soak dried chilies to soften it. If you prefer non-spicy, just cook it like this… whole dried chilies. If you prefer a little spicy, then halves the dried chilies.
Now we’re ready to wok!
In a medium heat wok, add vegetable oil and sesame oil. If you have lard, use lard instead of vegetable oil.
Add onion, garlic, ginger and dried chilies. Stir-fry in high heat until fragrant.
Next add sliced roast pork and stir-fry in medium heat for about 2 minutes. Then add dark soy sauce, sugar and pepper. Stir-fry again until well-mix. Finally add Shaoxing wine, tapioca flour+water mixture and chopped spring onions. Mix well and plate. The tapioca flour+water mixture help to give shine to the dish. You may skip this step if you dislike it.
That’s it. Simple and easy. 🙂
Best side dish with rice. Usually before dinner time, sis and me will pass by the dinner table stealing some for snacking! Hard to resist. Haha
Dad’s Stir-Fry Roast Pork
300g roast pork (siu yuk/siew yoke), sliced 05cm-1cm thickness
1 large onion, quartered
5 garlic cloves, smashed/crushed
1/2 thumb ginger, matchsticks
4 dried chilies, soaked and (halves if you prefer spicy)
3 tablespoons vegetable oil (use lard is you have it)
1 tablespoon sesame oil
1 1/2 tablespoons dark soy sauce (my dad uses the liquify type of dark soy sauce)
3 teaspoons sugar
1 tablespoon tapioca flour (mix with water – to give shine)
2 teaspoons Shaoxing wine
1 spring onions, chopped
dash of pepper
1. In a medium heat wok, pour vegetable oil (use lard is better) and sesame oil.
2. Add ginger, onion, garlic and dried chilies. Stir-fry in high heat until fragrant.
3. Add sliced roast pork and stir-fry for about 2 minutes in medium heat.
4. Next, add dark soy sauce and sugar and pepper (as many as you need). Stir-fry again.
5. Finally add Shaoxing wine, tapioca flour+water mixture (some) and chopped spring onions. Stir-fry for a minute more and plate. The tapioca flour+water mixture is to give shine to the dish. Add more if you want more shine.
6. Serve warm with rice.