If there’s a delectable vegetarian dish for Sam, there must be an equally delicious meat dish for Alex.
The slab of pork was pressure cooked in broth with lots of aromatics, cooled then chilled overnight, sliced thinly a half hour before lunch then braised in a mixture of light soy sauce and honey. A very easy dish to make with very little preparation required. You don’t even need to dress up the sauce because the pork had already absorbed all the flavors of the herbs and spices in the broth in which it had been cooked.
Yesterday's lunch: soy-honey pork and Chinese-style fried rice
- Slice the cooked pork thinly, about a quarter of an inch thick or thinner. To make slicing easy, wrap the cooled pork in cling film and chill until firm. Overnight is best.
- Stir together equal amounts of light soy sauce and honey. How much depends on the weight of the pork. As a guide, 4 tbsps. of soy sauce and 4 tbsps. of honey for every 200 g. of pork should be a good starting point.
- Arrange the sliced pork in a shallow pan. Stand the slices up so that they look like sliced loaf bread. Then, spread them a little so that each slice is resting on the one next to it — just like they look in the photos.
- Pour in the soy-honey mixture. Cook over medium-low heat, covered, until the sauce is thickened, about 15 to 20 minutes. Spoon the sauce over the pork slices every few minutes.
- Using a spatula, scoop out the pork slices and transfer to a platter. If using sesame seed oil, drizzle it into the sauce in the pan and stir. Pour the sauce over the pork, sprinkle with scallions and serve.