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Friday, May 30, 2014

Thịt Heo Chiên/Nướng (Grilled/Pan-Fried Pork)

The last few days have been exciting. My little girl just got promoted from kindergarten to first and her sister to third grade. My oh my where the years have gone. How I wish I could turn back the clock and watch them grow all over again.

It was just yesterday . . . 

Okay, back to the kitchen. To kick off the grilling season, what I would like to share with you this month is a recipe of Thịt Nướng (Grilled/Pan-Fried Pork). After many tries on this dish, this is by far my best work. The meat is very flavorful and tender. Give it a try and please leave me feedback.
RECIPE: Thịt Heo Chiên/Nướng

about 12 pieces Pork Chop or 
2-3 pounds Pork Shoulder (Costco has pork shoulder that are cut into thin strips)
4 tablespoons (1/4 cup) European Maggi Soy Sauce
8 tablespoons (1/2 cup) Hoisin Sauce
4  tablespoons Olive Oil
4  tablespoons Sugar 
1  tablespoons Garlic Powder or 4-5 cloves of Garlic, pasted
2 Eggs, for tenderize the meat

Marinating the Meat
In a mixing bowl combine all the ingredients except eggs. Mix well. Add meat and marinate for a few hours or overnight. 

Half an hour before cooking, mix eggs in a mixing bowl. Transfer meat (discard the sauce if any) into the egg bowl. Mix well. Let it sit for at least half an hour before pan-frying or grilling.

Frying the Meat

If frying, drizzle some oil in a frying pan and heat it up at medium heat. When oil is hot, add pork.

Cover the pan while frying except when it's time to flip. Remove the lid toward the end to clear the steam.  Fry for another minute before removing the meat.


Serve pork with steam rice or cut it into thin strips and make a sub-sandwich with pickled carrot/daikon, sliced cucumber, cilantro and sriracha sauce.