FooDcrazEE cooks - Pork Rump with Garlic & Chilli Padi

NON HALAL POST



I was in the mood to cook and got an inspiration based on Lily's Wai Sek Hong, post on March 10th 2006. I was missing a lot of good food due to my border line cholestrol level and was on quite a strict diet before this. Now that my HDL level had increased due to exercise.......i cheated and wanted to eat a little pork....

Found some pork rump and went ahead to cook with some spices that we had in the kitchen. Here's the recipe for 10 person

Pork Rump - 1.5 kg. More info here
Anistar - 200 gm
Clove - 8 pieces or numbers
White Pepper Corn - 5 gm
Young Ginger - 150 gm - sliced
Hua Tiao Chiew - 3 fluid oz ( about 4 - 5 tablespoons )
Water - about 3 - 4 litres.

For Sauce

Oil - 100 - 200 ml
Garlic - 300gm - Chopped
Chilli Padi - 50 gm ( more if desired )
Sugar - 30 - 50gm ( to taste )
Salt - to taste about 30 gm
White Pepper Powder - 5 gm ( a pinch )
White Vinegar - 100 gm
Lime Juice - 50 ml

Garnishing

Spring Onion - 100 gm
Chinese Parsley - 50 gm

1) Par boiled the pork , drain and place under running water. In another pot, boil water and add in all spices, young ginger, Hua Tiao Chiew and the par boiled pork. Lower heat and simmer for one hour.
Alternately you can opt to stud the pork rump with the cloves. That way you can get more clove flavour into the pork or you can place all the spices in a muslin cloth for easier removal. add more if you think you want more spices in the meat.

2) In a wok or stock pot, heat oil and sauteed garlic and chilli till fragrant. Add in the rest of the ingredient and adjust for flavour and seasoning. Set aside. Do not burn the garlic.

3) Remove pork from liquid. Sliced and topped with the sauce. You can also sliced the pork up and then simmer in the sauce for another 5 - 10 minutes. Garnish with spring onion and parsley.

Enjoy !

Cheers !