Here is another RECIPE that is nostalgic for us. Whenever we cook Chien Orh Bak/Pan-fried Dark Soy Sauce Pork, it will bring back a flood of memories of our childhood. You can substitute pork with boneless chicken meat and you will still get a tasty dish.

Recipe by Mama Ding

Total Time | 1 hr

Prep Time | 10 mins + 30 mins marinade time

Cook Time | 20 mins

Servings : 2 - 4

Ingredients

500 g (1.1 lb) pork tenderloin or boneless skinless chicken thigh meat, sliced into 1 cm (1/2 inch) thickness
5 tbsp cooking oil for pan frying
some mint leaves for garnish (optional)
To marinate the meat~
2 tbsp mirin or cooking wine*
2 tbsp light soy sauce
1 or 2 tbsp dark soy sauce
1 tbsp sesame oil
2 tbsp sugar or to taste
3 tbsp cornstarch
1/2 tsp white pepper powder
1/2 tsp salt or to taste

Method

01 In a large bowl, mix together all the ingredients for the marinade. Add the sliced pork or chicken.

Set aside at room temperature to marinade for 30 mins.

02 After 30 mins, heat up the cooking oil in a wok/pan. Turn down to medium heat when oil is hot.

03 Place the marinated pork or chicken slices into the oil. Pan fry on both sides until cooked and the edges are browned, about 3 - 4 mins each side.

Pan fry a 3 or 4 slices at a time. Do not crowd the pan.

04 Dish out and drain on paper towels. Arrange the cooked pork or chicken on your serving plate.

Garnish with mint leaves, if desired. Serve hot.

Notes

Replace the mirin/cooking wine with ginger juice if you do not take alcohol. Pound or blend a 5 cm (2 inch) piece of ginger root and squeeze to obtain the juice. Use 2 tbsp of ginger juice for this recipe.

The remaining oil in the wok/pan will have to be discarded after cooking because it will be contaminated with the caramelized sugar and dark soy sauce.