The pork had been cooked on Saturday night and left in the fridge to develop its flavours. The vegetables washed and prepared, and the chicken breasts sliced and marinating in the fridge before we left at 6.30 am this morning.
This is the ex-MIL/MOL's recipe:
Wash and remove any hair from belly pork. Cut into biggish pieces. Boil briefly to remove scum. Wash and pat dry. In a non-stick pan, add pork and whole peeled garlic cloves. Dry fry without oil. When any remaining water has evaporated, add a tablespoon oil and fry a bit more. Add 3 to 4 tablespoons good quality dark soysauce and some salt. Fry, then add 2 bowls water. Boil till pork is soft and garlic melted and sauce is thickish and dark. Add tiny bit more salt if needed. Eat with toasted belachan pounded with raw red chillies, with lime juice.
p.s Perfect doneness of pork is when the fat is slightly firm and yet soft and the meat tender and falling apart...
This is baby bokchoy with sliced chicken breasts. Stir fry marinated chicken breasts and remove from wok. Wash wok, dry, heat and when hot add minced garlic & bokchoy, fry till wilted, add a splash of water if required, some salt and light soysauce, add cooked chicken, stirfry and add oyster sauce & cornstarch solution to thicken gravy.
These pics took forever to upload.. I'm really tired now from the heat and noise today so I think its BED time now. I have a lot to do tomorrow too - wail... and what am I going to wear?
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