Mom bought me these pork pieces.. that had these great marbling....... look at that the pictures below.
I don't know what is the name of the cut, but the butcher that introduced this to my mom said, it was cut off from the fatty layers. Now my mom only buy these for stirfying or cooking quick soups.
I don't know what is the name of the cut, but the butcher that introduced this to my mom said, it was cut off from the fatty layers. Now my mom only buy these for stirfying or cooking quick soups.
This cut of the pork is very tender and has a melt in the mouth texture, maybe like Wagyu or Toro, altho I have never eaten any of those, just what I read abt how they taste like and they are well marbled as well..
What other way to cook such tender and succulent meat than a simple stir fry???
What other way to cook such tender and succulent meat than a simple stir fry???
If u cannot find this type of pork, feel free to substitute with pork fillet(mui yoke) or silverside. I don't find pork loin(yoke ngan) to be good with this.
Ingredients:150gm pork fillet or silverside
1.5 inch of ginger, very thinly sliced, about 10 slices
Half cup of Spring onions/scallions( cut into 2 inch lengths, separate the white and green parts)
2 Tbsp oil
Seasoning: all mixed and set aside
1/3 tsp salt
½ tsp sugar
1 Tbsp light soy sauce
¾ tsp cornstarch
1/3 cup water
Directions:
1. Heat wok until very hot. Put in oil.
2. Saute ginger and white parts of green onion until fragrant.
3. Put in pork slices and fry until it is no longer pink.
4. Put in seasonings.
5.When gravy come to a boil and reduced to desired consistency, put in green parts of green onion. Cook until the green onion wilts.
6. Dish up.
This pic was my 2nd attempt with this meat. The meat this time was more well marbled than the 1st piece. 
This pic was my first attempt with this special cut. Very pink and nice
This reminds me of the Japanese Kurobuta. (Black pig) Over here in Singapore, we can get Kurobuta at the Japanese supermarkets but they are expensive - especially the Japanese imported ones. I believe Australia and US now breed the black pigs a well.
ReplyDeleteOh, u mean the kurobuta has these type of meat? IcIc....
ReplyDeleteThese were just cut from the regular pink pigs, at regular prices:)
Problem is not every butcher will sell this cut. Of all the years of pork buying, only this butcher in Ipoh(that we know of) sells this.
Wow, then, you are lucky. These must taste really tender.
ReplyDeletethe piece of pork you are buying is the jowl. it is extremely fat in nature but your butcher has trimmed it off for obvious reasons.
ReplyDeleteAnonymous,
ReplyDeleteThanks for letting me know the term for that piece of cut.
Now at least I know how to ask from other butchers.