SALT & PEPPER PORK 1kg pork loin, cut into 2 inch thick strips 1 tsp. salt 1 tsp. garlic powder ½ tsp. black pepper ½ tsp. baking soda 1 tbsp. brown sugar ¼ tsp. cinnamon powder 1 tbsp. fish sauce 1 tbsp. soy sauce 1 pc. egg (white only) 1 tsp. grated ginger cornstarch, as needed cassava starch, as needed 200g butter ⅓ cup minced garlic 4 pcs. green chilies, small cubes 4 pcs. red bell pepper, small cubes splash of honey splash of oyster sauce

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Here's another easy Ulam idea, super easy but it seems like you are eating in a restaurant, it would be delicious.

Let's do salt and pepper pork.

Okay, first, I have here 1 kilo of pork loin.

This is it, you can buy it from the grocery and just cut it into thick strips just like this, about 2-inch.

You can also use liempo if you want.

Actually, I can also use chicken, chicken fillet, it can be thigh, it can be breast, it can also have bones if you like.

No problem at all and then let's season this.

First, let's start with salt and pepper so that we can taste the salt and pepper pork.

Actually, even for me, I don't know why it's called salt and pepper pork, salt and pepper squid.

There are a lot of ingredients other than salt and pepper that are included but there it is.

So let's just taste it already and then I'm also going to put garlic powder or granulated garlic.

This is just grated ginger.

You can also use ginger powder, just to remove the lansa from the meat.

You can also use squid.

This is cinnamon powder to give it that nice oriental flavor.

Brown sugar.

This is fish sauce.

This is soy sauce.

And what Chinese use as a tenderizer for their meat.

Baking soda, just a bit of baking soda.

You mix it like that and then I'm also going to put egg whites.

It's just like our recipe of fried chicken.

Just one egg white.

So that our breading would stick later.

And we will soak this for around 30 to 60 minutes.

I will already heat the oil.

So I will put it here before we fry it.

Okay, so I already soaked it for around 30 minutes.

We soak it not just to let the flavors bind together and the meat would absorb it.

But also for the baking soda to do its magic.

What baking soda does as a tenderizer is that it has a chemical reaction while you are cooking the meat.

And it stops the meat, right?

When you cook it, let's say your cooking steak, of course, it seizes the meat, right?

So when your meat is over-seized, it would harden.

So just like this, it would not be deep-fried so the porkloin would harden, it would be tough, dry.

So what the baking soda does, it stops that from happening, right?

It's like magic.

But okay.

Hey!

Baking soda is said to be not just enough.

Because when you put baking soda on your meat as much as possible, it would get bitter.

It would become bitter and we don't like that in our lives.

So it needs to be just a bit.

Just like this, on 1 kilo, we put 1 1⁄2 tsp and I also put cinnamon powder

so that you wouldn't taste the bitterness.

Next, I'm going to put cassava starch.

Okay.

And a little bit of cornstarch.

Just like that.

And I will massage it.

If it's a bit dry, you may put a bit of water.

Let's check if the oil is already hot.

So it's already hot.

Just a bit.

Okay, that's it.

Just so that our...

Just a bit more.

Okay.

There, just like that.

Then you put it here first.

Do not overcrowd your pan.

Oh my God! It smells so good.

The smell.

It smells so good.

It smells so good.

It smells so good.

It smells like Binondo.

Okay, I wash my hands.

And then you just push it.

There it is, right?

How nice is that?

So nice.

So crunchy.

So crunchy.

So flavorful.

So when you're frying this, high flame.

So for those who stick to each other, you may separate it.

Okay.

For the new viewers, I always use this big chopstick that is used to push like that

because wood doesn't conduct heat easily.

So it doesn't heat up.

But you have to be very careful because maybe if you leave it there, it would burn.

It would burn.

That's why you should also be careful.

Okay.

So you just want to fry this until it's nice and golden.

Don't overfry it since this is pork loin, it would cook quickly.

Just until it's nice and crisp.

Okay.

Okay, when the oil becomes peaceful already, it means that it's almost cooked already.

Okay.

By the way, just to set the expectations.

This won't be the super crispy one that would be like fried chicken.

Okay.

Okay.

It also has breading but the texture is more on flaky.

It's not like fried chicken that is like,

''Oh! It's so crispy.''

It's not.

And then do fry the second batch.

Just put it one by one so that you won't get hurt.

Joke.

Right?

You just need to do it one by one.

So I tasted it, right?

Wait, let's taste one more time.

I was looking for a small one.

Actually, just this one.

Even if the sauce is gone already, it's delicious.

It's soft, right?

Okay, the second batch of pork.

You remove it first.

Using the same oil, this one, I will just flash fry mine.

This is red bell peppers that we've cut into small cubes and this is chili for sauté.

We also cut it into small cubes.

Small cubes.

If you don't want it to be a bit spicy, you may put green bell pepper.

Just like that.

So there it is, right?

So that the color would be more magnificent, right?

So the color would be vibrant.

Right?

It's like you're doing facial there.

Turn off the flame.

And then, let's make the sauce.

It's not finished yet, right?

It's a bit...

It has effort, right?

It has effort.

Hold on, there.

If it's gone already.

Okay.

I will remove it here first.

There, there first.

Excuse.

And then, let's move it to another wok.

This recipe really has effort, okay?

You're going to wash a lot of things.

And then, this is butter.

Of course, some restaurants, they use margarine.

It's really your choice.

You know me.

It's really forever butter.

Okay.

And then, I also have here honey.

And oyster sauce.

Let's pour that.

I'll get a spoon.

So in here, I'm going to brown my garlic a bit.

Okay, when the garlic turns a bit golden brown.

You can't really see it, right?

It's already light brown.

Because it's boiling.

If it's true, the butter will really boil because it has the milk content.

If it's margarine, it will continue to boil.

My God!

I might be swearing by margarine lovers.

If it's margarine, it won't really boil because it's pure fat.

And then, put this.

There, it continues.

There.

It also joined already.

And then, it will be toasted.

So you just toss your pork there.

Before you toss it, put a splash of honey.

Trust me, it will be extra bongga.

Just a splash.

If you're gonna feed it to the kids and they want it a little bit sweeter, you can add more.

And just a good splash of oyster sauce.

And then, you just toss it.

And then, you just toss it.

Just a good splash of oyster sauce.

Oh my! This is so bongga.

Okay, there you have it.

Your salt and pepper pork.

Okay, there.

You can see that there are a bit of blackness so it really looks like it has salt and pepper.

But my God, what is that?

What's important is that this tastes super bongga.

So let's taste it.

Okay.

This is delicious, it has rice.

My God, but...

And then...

It's jetta galore.

Look.

It's still boiling, right?

Wait, here.

Mmmmm!

Mmmmm!

Oh my!

I love how tender and flavorful the pork is.

And this one, it's really delicious when you dip it in rice.

So there, that's the sauce.

Where is the rice?

Why did I deprive myself, right?

There are things that we deserve and there are things that we don't deserve.

I think, I don't deserve this but I still deserve it.

What am I saying?

There it is, the rice is cold.

That's just okay.

We deserve this.

If it's just a bit, right?

You're gonna soak it, right?

Mmmmm!

Try the sauce with the rice.

Mmmmm!

And the pork with the rice, it's so delicious.

So tasty!

Make it already because I'm sure you're already craving for it.

See you soon.

Thank you for watching!