“The way you cut your meat, reflects the way you live”
There is this man who inspires me a lot. There is another man who inspires me a lot in Chinese cooking by the way he prepares, serves and promotes everything he makes. His name is Gok and I simply love him! Gok inspired me to make my pork loin with honey and vinegar today.
This is a easy and fast dish to make if you are already experienced with cooking, and it takes about an hour in the kitchen but then again taste and presentation rewards every minute of your time.
We all need some extra tips when cooking Chinese Food since it is a whole new experience. Two basic ingredients are needed, soy sauce and sesame oil. You will also need a huge wok! The wok is a must since everything is done in there. You will also need a very big and sharp knife to cut your veggies and meat in thin layers. Even though, the Chinese never chop their garlic, you will also use your knife to crack them open and add it to the food as a whole.
Level of difficulty: 4/5
Calories: 268 per one cup
- For the pork:
- 1 whole piece of pork loin
- 2 cups of vegetables (broccoli, baby sweet corn, Chinese mushrooms and carrots)
- 8 spring onions cut Juliet
- 4 whole garlic gloves
- 30ml of soy sauce
- 3 tablespoons of sesame oil
- 30ml of honey balsamic vinegar
- ½ teacup of pure honey
- For the rice
- One glass of pure aromatic Jasmine rice
- 2 ½ glasses of water
- 4 spring onions
- 2 tablespoons of sesame oil
First boil the pork loin for about 20 minutes until its tender but not cooked on the inside.
In the meantime, put the sesame oil in a small pot and when it is slightly heated, fry the onions. Pour in the rice and water and bring to boil for 10 minutes or until cooked.
Once your meat is ready, rinse dry and cut into very thin slices.
Put the sesame oil in the wok and when it is very hot, add the sliced pork.
Put the soy sauce and stir until golden brown.
Pour in the vegetables and stir for 5-7 minutes.
Pour the honey balsamic vinegar and honey and stir all the ingredients for 5 more minutes until ready.
Serve with the spring onions on top and rice.