Cooking something nice in bulk and with a budget is not an easy task, often involving extra preparation time to trim and slice a cheaper cut of meat. Pork shoulder is one of the easier meat to prepare and cook in bulk. It is also so tasty and nutritious.
Last week I bought 2 large pork shoulders, about 5kg in weight. I trimmed off the skin and most of the fat, then thinly sliced the meat. I marinated the meat with BBQ sauce, soy sauce, dark soy sauce, maple flavor syrup, sherry, sesame oil, sesame seed and some potato starch. I left the meat in the fridge to settle for 2 days in a tight sealed container.
On Saturday for the homeless feed, I simply pan fried the sliced pork with some oil, onion and capsicum The meal looked and tasted delicious. At the street banquet, the dish was very popular and it disappeared quickly.
The simple method is as follows:
- Trim off skin and excessive fat of pork shoulder; thinly slice the meat against the grain; marinate the meat with BBQ sauce, soy sauce, dark soy sauce, sugar (or maple syrup / maple flavor syrup), port or sherry, sesame oil, sesame seed, white pepper and potato starch; leave in fridge overnight (or 2 nights), tightly covered. Quantity of the marinates is to taste – use the smell test, if it smells nice, it is most likely to taste nice.
- Pan fry some sliced capsicum with some oil and a little salt until half cooked; set aside
- To cook the pork in small batches – add some cooking oil to a frying pan, bring to high heat; add onion, saute until half cooked; push the onion to one side in the frying pan, add meat, sear both sides; pan fry the meat with the onion until it is mostly cook; add capsicum; toss until the meat is fully cooked
- Garnish with sliced green shallot and some sesame seeds.