Pan-seared pork shoulder with garlic salt
The pork shoulder has the right amount of fat and lean meat, and the meat is tender. Cut the pork shoulder into thin slices and fry it. The meat is fragrant but not greasy, and soft but not brittle. This dish is marinated with dry rub (salt, five-spice powder, black pepper and garlic powder), which can bring out the original flavor of the meat. No water will overflow when frying, and it will enhance the wok aroma.
Ingredients
- 500 gram Pork shoulder steak (cut into thin strips)
- 0.5 Garlic (chopped)
- 4 piece Spring onion (cut into sections)
- 2 Shallots (chopped)
- 1 spoon Garlic Powder
- 1 teaspoon Black pepper
- 0.5 teaspoon Allspice
- 1 teaspoon Salt
- 0.5 teaspoon face powder
- 1 spoon Garlic Powder
- 0.5 teaspoon Salt
Steps
- Slice pork shoulder steak into thin strips and marinate for at least 30 minutes.
- Heat oil in a hot wok, add pork and use chopsticks to spread the pork evenly on the wok.
- Use chopsticks to turn the pork over and fry both sides until golden brown.
- Add half a teaspoon of salt and one tablespoon of garlic powder and stir-fry evenly.
- Open the center of the wok, add the garlic, scallions and shallots, and stir briefly to release the aroma.
- When the aroma of garlic and other ingredients is released, stir-fry all the ingredients. Finish serving.
- Sprinkle garlic powder on food after serving.
Languages
Gebratene Schweineschulter mit Knoblauchsalz - Deutsch (German) versionPan-seared pork shoulder with garlic salt - English version
Paleta de cerdo a la plancha con sal de ajo - Española (Spanish) version
Épaule de porc poêlée au sel à l’ail - Français (French) version
Bahum panggang bahu babi dengan garam bawang putih - Bahasa Indonesia (Indonesian) version
Spalla di maiale scottata con sale all’aglio - Italiana (Italian) version
ガーリックソルトで焼いた豚肩肉 - 日本語 (Japanese) version
마늘소금으로 구운 돼지 어깨살 - 한국인 (Korean) version
สันคอหมูย่างเกลือกระเทียมหอม - แบบไทย (Thai) version
蒜盐香煎猪肩肉 - 简体中文 (Simplified Chinese) version