Another typical Asian dish that I always cook and IK loves it. With this dish, the best thing about it is the black pepper sauce. Often now and then, when ever I’m late from work or purely lazy, I would cook this dish to fill the night’s starvation. I love pork steak, I think they taste lovely in a way. Although many people don’t like it, it is fine to always get a substitution, chicken fillet or chicken steaks. Pork steak tends to be much more tougher in texture than chicken and beef, hence the tenderising method is very handy in this dish. Black pepper sauce can be found in any Asian grocery shops. It comes in a can and it is literally my best friend! I use it for a lot of the dishes.
You’ll need (Serve 2):
- 4 Pork Steaks
- 40ml cold water
- 1 1/2 tablespoon corn flour
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
- 1/2 teaspoon grounded ginger
- 3 tablespoon black pepper sauce
- 2 clove garlic, diced
- Marinate pork steaks with salt, sesame oil, grounded ginger and garlic for 30 minutes.
- Add oil to a flat saucepan in medium heat.
- Pan fry pork steak for about 10 minutes, or until cooked thoroughly. Turn to the other side half way.
- Meanwhile, combine black pepper sauce, corn flour and water and mix until incorporated.
- Pour into a small pot and cook at low heat for 5 minutes, until it bubbles. Simmer for another 2 minutes until thickens.
- Cut cooked pork steak into strips, sauteed pork steak with pepper sauce on top.
- Serve with rice, if desired.
- Pork steak produce oil itself during cooking, therefore do not add too much oil.
- Pork needs to be 100% cooked to avoid food poisoning.