Mum’s Garlic Pork (หมูเจ๊เลอ)

My Mum’s take on garlic & pepper pork – the ultimate garlicky goodness

Serves: 2

What you need:

• 350 g pork shoulder (2 thick slabs)
• 1 tsp garlic, minced (for marinade)
• 1 Tbsp soy sauce (for marinade)
• A pinch of ground white pepper (for marinade)
• 1 tsp oil
• 1 Tbsp garlic, minced
• 1 Tbsp soy sauce
• 1 Tbsp Oyster sauce
• 1 Tbsp Kecap Manis (Indonesian sweet soy sauce)
• A pinch of sugar
• A pinch of pepper

Dipping sauce (optional)

• 2 Tbsp fish sauce
• 1 Tbsp lime juice
• 1-2 tsp chilli powder (as per your heat preference)
• 1 Tbsp sprint onion, finely chopped

1. Tenderise the meat using meat tenderiser (looks like a hammer). Skip this step if you don’t have one.
2. Marinade pork slabs with 1 tsp garlic + 1 Tbsp soy sauce + a pinch of pepper. Leave for 15 mins (or overnight)
3. Heat a griddle on high heat. Sear pork slabs 2 mins on each side. Don’t worry about it still being rare – we’ll cook it again
4. Rest the meat for 5 mins
5. In the meantime, make the sauce by combining all the dipping sauce ingredients in a small bowl. Mix well. Taste. Adjust flavour to your liking.
6. Thinly slice the meat (2-3 mm)
7. Heat oil in a pan on medium heat. Add garlic. Fry until fragrant.
8. Add sliced pork + any juice from meat resting & slicing.
9. Add soy sauce + oyster sauce + kecap manis + sugar. Stir-fry until well mixed and pork slices are cooked. Taste. Adjust seasoning if required..
10. Add pepper powder. Mix well.
11. Serve hot with steamed rice and dipping sauce