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00:00.0
Here's another easy Ulam idea, super easy but it seems like you are eating in a restaurant, it would be delicious.
00:15.9
Let's do salt and pepper pork.
00:30.0
Okay, first, I have here 1 kilo of pork loin.
00:39.8
This is it, you can buy it from the grocery and just cut it into thick strips just like this, about 2-inch.
00:45.8
You can also use liempo if you want.
00:48.5
Actually, I can also use chicken, chicken fillet, it can be thigh, it can be breast, it can also have bones if you like.
00:56.7
No problem at all and then let's season this.
00:60.0
First, let's start with salt and pepper so that we can taste the salt and pepper pork.
01:05.6
Actually, even for me, I don't know why it's called salt and pepper pork, salt and pepper squid.
01:12.2
There are a lot of ingredients other than salt and pepper that are included but there it is.
01:17.5
So let's just taste it already and then I'm also going to put garlic powder or granulated garlic.
01:28.1
This is just grated ginger.
01:30.0
You can also use ginger powder, just to remove the lansa from the meat.
01:36.0
You can also use squid.
01:38.1
This is cinnamon powder to give it that nice oriental flavor.
01:48.0
This is fish sauce.
01:51.3
This is soy sauce.
01:54.6
And what Chinese use as a tenderizer for their meat.
01:59.8
Baking soda, just a bit of baking soda.
02:04.9
You mix it like that and then I'm also going to put egg whites.
02:10.4
It's just like our recipe of fried chicken.
02:14.8
Just one egg white.
02:21.1
So that our breading would stick later.
02:23.6
And we will soak this for around 30 to 60 minutes.
02:27.9
I will already heat the oil.
02:29.5
So I will put it here before we fry it.
02:34.3
Okay, so I already soaked it for around 30 minutes.
02:38.6
We soak it not just to let the flavors bind together and the meat would absorb it.
02:44.8
But also for the baking soda to do its magic.
02:48.8
What baking soda does as a tenderizer is that it has a chemical reaction while you are cooking the meat.
02:57.8
And it stops the meat, right?
03:02.0
When you cook it, let's say your cooking steak, of course, it seizes the meat, right?
03:09.8
So when your meat is over-seized, it would harden.
03:13.9
So just like this, it would not be deep-fried so the porkloin would harden, it would be tough, dry.
03:20.4
So what the baking soda does, it stops that from happening, right?
03:27.8
Baking soda is said to be not just enough.
03:30.9
Because when you put baking soda on your meat as much as possible, it would get bitter.
03:37.3
It would become bitter and we don't like that in our lives.
03:40.8
So it needs to be just a bit.
03:43.2
Just like this, on 1 kilo, we put 1 1⁄2 tsp and I also put cinnamon powder
03:49.7
so that you wouldn't taste the bitterness.
03:53.7
Next, I'm going to put cassava starch.
03:57.8
And a little bit of cornstarch.
04:03.1
And I will massage it.
04:05.3
If it's a bit dry, you may put a bit of water.
04:11.6
Let's check if the oil is already hot.
04:13.9
So it's already hot.
04:18.3
Just so that our...
04:27.8
There, just like that.
04:28.9
Then you put it here first.
04:43.8
Do not overcrowd your pan.
04:51.9
Oh my God! It smells so good.
04:54.6
It smells so good.
04:55.6
It smells so good.
04:56.7
It smells so good.
04:57.7
It smells like Binondo.
05:04.8
Okay, I wash my hands.
05:08.0
And then you just push it.
05:13.6
There it is, right?
05:15.3
How nice is that?
05:30.4
So when you're frying this, high flame.
05:34.9
So for those who stick to each other, you may separate it.
05:43.4
For the new viewers, I always use this big chopstick that is used to push like that
05:51.0
because wood doesn't conduct heat easily.
05:55.4
So it doesn't heat up.
05:57.1
But you have to be very careful because maybe if you leave it there, it would burn.
06:07.2
That's why you should also be careful.
06:13.7
So you just want to fry this until it's nice and golden.
06:18.0
Don't overfry it since this is pork loin, it would cook quickly.
06:24.7
Just until it's nice and crisp.
06:29.1
Okay, when the oil becomes peaceful already, it means that it's almost cooked already.
06:45.8
By the way, just to set the expectations.
06:51.1
This won't be the super crispy one that would be like fried chicken.
06:57.1
It also has breading but the texture is more on flaky.
07:01.8
It's not like fried chicken that is like,
07:03.8
''Oh! It's so crispy.''
07:06.1
And then do fry the second batch.
07:12.0
Just put it one by one so that you won't get hurt.
07:18.0
You just need to do it one by one.
07:21.9
So I tasted it, right?
07:23.5
Wait, let's taste one more time.
07:24.9
I was looking for a small one.
07:27.1
Actually, just this one.
07:30.6
Even if the sauce is gone already, it's delicious.
07:35.3
It's soft, right?
07:36.3
Okay, the second batch of pork.
07:43.0
You remove it first.
07:45.0
Using the same oil, this one, I will just flash fry mine.
07:49.8
This is red bell peppers that we've cut into small cubes and this is chili for sauté.
07:55.7
We also cut it into small cubes.
07:57.9
If you don't want it to be a bit spicy, you may put green bell pepper.
08:03.2
So there it is, right?
08:04.2
So that the color would be more magnificent, right?
08:11.4
So the color would be vibrant.
08:23.8
It's like you're doing facial there.
08:25.2
Turn off the flame.
08:26.9
And then, let's make the sauce.
08:31.3
It's not finished yet, right?
08:34.0
It has effort, right?
08:39.0
If it's gone already.
08:46.5
I will remove it here first.
08:49.5
There, there first.
08:53.6
And then, let's move it to another wok.
08:56.9
This recipe really has effort, okay?
09:00.6
You're going to wash a lot of things.
09:03.0
And then, this is butter.
09:05.0
Of course, some restaurants, they use margarine.
09:09.4
It's really your choice.
09:14.5
It's really forever butter.
09:21.5
And then, I also have here honey.
09:26.5
And oyster sauce.
09:31.5
I'll get a spoon.
09:39.6
So in here, I'm going to brown my garlic a bit.
09:50.9
Okay, when the garlic turns a bit golden brown.
09:54.3
You can't really see it, right?
09:56.2
It's already light brown.
09:58.3
Because it's boiling.
09:59.3
If it's true, the butter will really boil because it has the milk content.
10:05.5
If it's margarine, it will continue to boil.
10:09.3
I might be swearing by margarine lovers.
10:12.8
If it's margarine, it won't really boil because it's pure fat.
10:17.5
And then, put this.
10:22.1
There, it continues.
10:24.2
It also joined already.
10:25.2
And then, it will be toasted.
10:26.3
So you just toss your pork there.
10:32.1
Before you toss it, put a splash of honey.
10:35.2
Trust me, it will be extra bongga.
10:40.2
If you're gonna feed it to the kids and they want it a little bit sweeter, you can add more.
10:45.4
And just a good splash of oyster sauce.
10:51.6
And then, you just toss it.
10:56.2
And then, you just toss it.
10:57.3
Just a good splash of oyster sauce.
10:58.3
Oh my! This is so bongga.
11:08.7
Okay, there you have it.
11:11.2
Your salt and pepper pork.
11:15.6
You can see that there are a bit of blackness so it really looks like it has salt and pepper.
11:20.5
But my God, what is that?
11:22.7
What's important is that this tastes super bongga.
11:26.1
So let's taste it.
11:31.1
This is delicious, it has rice.
11:37.4
It's jetta galore.
11:46.5
It's still boiling, right?
12:03.4
I love how tender and flavorful the pork is.
12:07.4
And this one, it's really delicious when you dip it in rice.
12:13.0
So there, that's the sauce.
12:16.5
Where is the rice?
12:18.1
Why did I deprive myself, right?
12:20.9
There are things that we deserve and there are things that we don't deserve.
12:26.1
I think, I don't deserve this but I still deserve it.
12:31.4
What am I saying?
12:33.0
There it is, the rice is cold.
12:35.1
That's just okay.
12:39.1
If it's just a bit, right?
12:42.2
You're gonna soak it, right?
12:47.0
Try the sauce with the rice.
12:52.0
And the pork with the rice, it's so delicious.
13:10.5
Make it already because I'm sure you're already craving for it.
13:22.0
Thank you for watching!
