Well, if you think that the boiled pork that I featured in my post yesterday is too plain or perhaps, too bland for you, you can try this instead…
When my missus cooks braised meat, I would shudder at the amount of preparation and ingredients…five-spice powder, dried shitake mushrooms and what not (including adding cornflour to thicken the sauce/gravy). My way is definitely less labour-intensive and so much easier and you will end up with something equally nice.
Firstly, you marinate the meat with soy sauce and sugar – 4-6 tablespoons of the former and 1 or 2 tablespoons of the latter. Let it sit for at least an hour or so. Then, you heat up the wok and throw the meat in with the seasoning, no oil added. Turn the meat over and over a few times to let it be completely coated and turn nicely brown. Next , you add water to cover about two-thirds of the meat and put in one whole bulb of garlic. Leave it to simmer, turning the meat regularly.
In the meantime, boil some eggs and peel away the shell. Put the eggs in the wok while the gravy is simmering so that the eggs will be nicely browned too. When there is only a bit of gravy left, the dish is ready.
What I like about cooking the meat this way is that when you cut it into thin slices to be served, you will find that the gravy has not seeped into the meat, so you can still enjoy its natural flavour without it being overpowered by the soy sauce.
You can serve this at parties too along with the eggs, cut into halves but I would suggest that you serve the gravy separately to be added as and when needed. I love to add the gravy to the eggs, especially the yolk…
So, as you can see, no oil is used, no msg, no salt – just the soy sauce and the sugar. Taking that into consideration, I guess this dish is a lot healthier than most…and take my word for it – it is nice!