I would like to share this recipe I got from my mom.
It is pork in a simple marinade of vinegar, crushed black peppercorns, garlic, salt and bay leaves. It keeps for days in the fridge up to a week. To cook, simply put everything in the pan including the marinade. Bring to a boil until dry and fat starts coming out, let the pork fry in it until nicely browned.
It smells so good… then my mom would cook garlic fried rice in the same pan (discarding most of the oil first) to get all that delicious brown bits of pork and garlic from the bottom of the pan. Yum, yum, yum!
But as much as I like it, I don’t use pork belly (liempo) for this anymore, there’s too much fat in it, it’s hard to find a cut that has more meat than fat and it cooks a lot longer because it’s thick so I switched to a better cut of meat.
Fortunately pork in sukiyaki cut are now available in supermarkets. I think it’s perfect for this marinated dish. It’s healthier, with little fat and I don’t have to wait long because it’s so thinly sliced, it cooks quickly.
My husband and kids thought it’s bacon because it looks it but it tastes like tapa, only it’s pork instead of beef. Perfect for breakfast with egg and fried rice.
It doesn’t look appetizing in the photos but it is really good. Feel free to add more garlic, the more the yummier. I love when the garlic browns and becomes crunchy with frying. Ahhh..
here’s 500g of sukiyaki cut pork
add garlic slices, crush black peppercorns, bay leaves and fine sea salt
using your hands, work that marinade into the meat then cover and keep in the fridge overnight up to about a week
When ready to cook, put in the pan with the marinade and let cook until oil comes out or simply fry in oil
ooh..yummy like bacon:) Best paired with egg and fried rice. Enjoy!
Marinated Sukiyaki Pork (Pork Tapa)
- Put sukiyaki pork in a shallow dish, add garlic, bay leaves, black peppercorns.
- Add salt in the vinegar and pour onto the pork.
- Using your hands gently work the vinegar marinade into the pork.
- Cover the dish with lid or plastic wrap and keep in the fridge.
- Let marinate for at least ovenight before cooking
- Heat a frying pan over medium high heat.
- Add some cooking oil (1-2 tbsp).
- When oil is hot, fry pork until brown then flip to cook the other side.
- Or, put everything in the pan including the marinade and bring to a boil and let cook until dry, add some oil and cook until brown on both sides.
- Take pork and garlic out of the pan, use the same pan for cooking fried rice.