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.
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.