Thịt Heo Chiên/Nướng (Grilled/Pan-Fried Pork)

                                                                 RECIPE: Thịt Heo Chiên/Nướng




about 12 pieces Pork Chop or 

2-3 pounds Pork Shoulder (Costco has pork shoulder that are cut into thin strips)

4 tablespoons (1/4 cup) European Maggi Soy Sauce

8 tablespoons (1/2 cup) Hoisin Sauce

4  tablespoons Olive Oil

4  tablespoons Sugar 

1  tablespoons Garlic Powder or 4-5 cloves of Garlic, pasted

2 Eggs, for tenderize the meat



Marinating the Meat

In a mixing bowl combine all the ingredients except eggs. Mix well. Add meat and marinate for a few hours or overnight. 


Frying the Meat

Half an hour before cooking, mix eggs in a mixing bowl. Transfer meat (discard the sauce if any) into the egg bowl. Mix well. Let it sit for at least half an hour before pan-frying or grilling.

If frying, drizzle some oil in a frying pan and heat it up at medium heat. When oil is hot, add pork.

Cover the pan while frying except when it's time to flip. Remove the lid toward the end to clear the steam.  Fry for another minute before removing the meat.

Serve pork with steam rice or cut it into thin strips and make a sub-sandwich with pickled carrot/daikon, sliced cucumber, cilantro and sriracha sauce.