Ingredients:
- 300g (10.5 oz) streaky pork, cut into bite-sized pieces
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2-3 cloves garlic, minced
- 1-2 bird’s eye chilies, finely chopped (optional)
- 2 tablespoons vegetable oil
- Fresh coriander leaves (for garnish)
- Steamed jasmine rice (for serving)
Instructions:
- Marinate Pork:
- In a bowl, combine the streaky pork pieces with 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar. Mix well and let it marinate for at least 15 minutes.
- Prepare Aromatics:
- Mince the garlic and finely chop the bird’s eye chilies (if using).
- Heat Oil:
- Heat 2 tablespoons of vegetable oil in a wok or a large frying pan over medium-high heat.
- Cook Aromatics:
- Add the minced garlic and chopped chilies to the pan. Stir-fry for about 30 seconds until fragrant.
- Fry Pork:
- Add the marinated pork to the pan. Stir-fry until the pork is cooked through and has a crispy, golden-brown exterior (about 5-7 minutes).
- Serve:
- Serve the fried streaky pork hot, garnished with fresh coriander leaves.
- Accompany with steamed jasmine rice.
Tips:
- Adjust the amount of chilies based on your spice preference.
- Ensure the pork pieces are evenly cut for uniform cooking.
- For extra crispiness, you can fry the pork in batches to avoid overcrowding the pan.
