-
Ask the
butcher to remove rind from the pork.
-
Cut pork into
strips 5 cm (2 inches) long and 2.5 cm (1 inch) wide.
-
Crush garlic
with salt and combine with all the other ingredients except oil.
-
Rub over the
pork and leave for at least 15 minutes to marinate.
-
Heat wok, add
oil and swirl to coat wok.
-
Add the pork
pieces, reserving marinade.
-
Stir fry the
pork until browned, then add reserved marinade, washing out the bowl
with half cup hot water and adding that too.
-
Reduce heat,
cover and simmer for 30-40 minutes until pork is tender.
-
Stir
occasionally and add more hot water if liquid looks like drying up.
-
Be careful
that the sweet marinade does not burn.
-
The heat
should be very low throughout the cooking.
-
When pork is
tender, remove from heat and if not serving straight away it may be
reheated at serving time.
-
Serve with
plain white rice.