Meals for the homeless: stir fry pork with soy sauce, lemon juice, tomato sauce, port wine, turmeric and cumin
I bought two pork shoulders, which gave me about 3kg of good quality meat after I trimmed off the fat and skin. I marinated the pork slices with dark soy sauce, light soy sauce, lemon juice, tomato sauce, brown sugar, port wine, turmeric, cumin and white pepper. I also added a few table spoons of corn flour. I then left the pork in the fridge overnight, covered.
The next day I pan fried the pork in small batches, using a generous amount of cooking oil. I used the highest temperature possible, so I could achieve an intense ‘dry fry’ texture and taste. After I finished cooking the pork, I added some saute capsicum slices and saute green shallot (scallion) for colors.
It tasted delicious.