A Southeast Asian-inspired Supper Dish

Indonesian-style Pork Tocino

Even if you just kind of follow the instructions below, I can guarantee that you’ll have a wonderful, flavorful supper that takes its cue from the street food of the Malayan Peninsula.

I refer to this as my Indonesian-style Pork Tocino – a dish that brings together the sweet tenderness of a favorite native breakfast meat and the peanut-ty-savory flavors of satay.  The marinade I used is similar to the one for satay, but it’s a bit simpler; moreover, this isn’t grilled but pan-fried.  A tip: be sure to pound the meat with a tenderizer before cooking.

 

Indonesian-style Pork Tocino

  • 1/4 kilo pork cutlets,  pounded
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon cooking oil
  • 1 tablespoon kalamansi juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • Additional 2 tablespoons cooking oil for pan-frying

Combine all ingredients except for the meat in a non-reactive bowl.  Pour the resulting marinade over the meat and leave to soak for about two hours or overnight.  Heat the oil in a medium frying pan or wok.  Fry the cutlets about 5 to 8 minutes on each side or until done.  Cut into strips before serving.  Serves 6.

Peanut Sauce

If desired, deglaze the pan with the leftover marinade plus a slurry made with 1/4 cup water and 1 tablespoon of cornstarch.  The resulting peanut sauce is wonderful.

2 thoughts on “A Southeast Asian-inspired Supper Dish

  1. Hi Midge!
    Oh darn, except for the calamansi, I can get all the rest of the ingredients. Unfortunately there is no substitute for calamansi taste (IMO) …I would love to try this.

  2. Pingback: In Which Tomatoes Sneak Into a Recipe in a Most Unusual Way… | Sybaritic Diversions

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