On the second day of chinese new year, all our relatives will visit my grandmother’s place (where I used to stay before getting married) for a big family vegetarian feast. And since grandma is still recuperating from her health, my mum took over the head chef position and whipped up some AMAZING dishes which she taught me step by step. She will demonstrate one portion of it and the other I will be cooking and tasting it as she explained. I am so happy to learn my mum’s signature honey glazed pork slices. Using mock pork slices as the key ingredient, (I will share the address of where we get all our mock meats from when we visit the wholesale center in the next few days), this simple dish is always the first to finish in all our family meals.
3 tablespoon of canola oil
2 big ginger cut into thin shreds
a handful of defrosted pork slices
1 and 1/2 tablespoon of dark soya sauce
1 and 1/2 tablespoon of light soya sauce
2 tablespoon of rice cooking wine
2 tablespoon of sugar (You can add more if you like it sweeter)
First pour the oil in the wok and heat up, add ginger slices and cook till ginger fragrance is released and slightly browned. Next add pork slices in work and mix it with ginger slices. Followed by light soya sauce and dark soya sauce and continue to fry and mix them evenly. When it’s turning brown and slightly crisp, add sugar and mix. Taste between each adding to see if the flavour is good. Add more if you like or minus any one if it’s too much for you. We like ours slightly crispy and rich in flavour. And once the pork slices began to brown and turn slighty crispy, place in plate to serve.