Our family talked about sustainable living from time to time. We achieved very little – the house is unsuitable for solar panels, and we are too busy to run a productive veggie patch or to keep a coup of chickens.
One thing we do well as a half-Asian family, is to use “fifth quarter” cuts such as offal.
Here is a stir fry pig tongue dish this week:
Simple cooking steps are as follows:
- 2 fresh pig tongue, approx 400g
- For blanching – a few pieces of fresh ginger, a few star anise, clove and cardamon, salt and white pepper
- 1 tbsp cooking oil
- 1 tbsp oyster sauce
- 1 tbsp chili sauce
- 1 tbsp dark soy sauce
- some leek, sliced (optional)
- Put the pig tongue and blanching ingredients in a pot of water; bring to boil and turn the heat off while leaving the meat in hot water for 15 minutes (the meat will continue to cook); drain and rinse the meat in cold water
- Trim and slice the meat thinly
- In a frying pan, bring some cooking oil to high heat; add meat and toss briefly; add oyster sauce, dark soy sauce, chili sauce; toss briefly; add leek; stir fry until the meat is brown
Note: The meat taste better the next day (serve chilled as a ‘liangban’ cold dish)