: : Granny’s Cooking ~ Pork Stew : :
Obviously non-halal. Pics were taken while Granny was cooking Pork Stew for the workers carrying out the renovation work. Which was on Saturday, I think. Can’t remember when I took the pictures.
Fry the garlic and purple shallots in oil until it softens and fragrant. Then, add in the pork. Granny uses a combination of lean pork as well as belly pork (hence the fatty oily portion). Fry until the meat surface is partially cook.
Add in some light soy sauce and stir fry.
She also added in some sweetened dark soy sauce as well. Quite a fair bit. Think it was equivalent to half a small Chinese bowl.
The picture above is when she finish mixing everything together. Pretty dark eh? Anyway, continue stirring until the pork meat looks cook on the outside.
Add in some black mushroom and stir fry a bit more. Then, transfer everything into a pot to be cooked completely. Why fry first? It brings out the flavour and also ensures the seasoning gets into the meat.
While it’s simmering, Granny added in some sugar as she likes it sweet. The usual pork stew found outside is seldom sweet but rather salty. She also added in some pepper.
Finally, the finished pork stew. A variation to this is that Granny would cook a whole slab of meat until it’s really cook. Then, just before serving, she cuts the meat into slices and then cooks it in the gravy for awhile. Nice effect with the meat very white on the inside and dark on the outer layer. Another variation is hard boiled eggs. She would boil the egg in the gravy and then later half it just before serving the dish. Ooohh! Very nice! Slurp!