We were on our way home from work this evening. My partner said to me that his pork sandwich was horrible. He made two sandwiches last night from leftover oven roast pork.
Let me take you back two days ago, on a Sunday evening.
My partner went to a local supermarket to do some grocery. He came home with a prepacked pork labelled as Chinese style barbeque pork. He was actually excited at the prospect of having “Char Siew” (aka Chinese barbeque pork) bought from a supermarket. The pork was baked in the oven. We ate few slices with some vegetables. The verdict. Extremely….disappointed! There is no slightest resemblance in flavour of Char Siew. I do not understand why food establishment will sell or attempt to sell food of another culture and unashamedly display it. It does no justice on the authenticity of the food from the origin.
Another example is a recent advertisement in a local newspaper that read “Malaysia Curry” at a local restaurant. I am a Malaysian. There is no one style of Malaysia curry. The misuse of a country name to sell a dish is demeaning and treating a customer like a fool. Even so, if the customer has never travel or been to Malaysia, and do not understand the food and culture. Treating the customer like a fool and misrepresenting a true Malaysian food, for own cheap publicity gain because Malaysia is the “in thing” – made popular by recent TV food and travel programs like “Poh’s Kitchen” and “Rick Stein”. It annoys me when we treat people as a fool just because they have never travel or been to another country. And, falsely advertise the food as coming from that country, with little understanding of the food and culture. You don’t sell the food by simply calling it after a country name. It is like I try and sell an “Australia Burger” or “Australia Barbeque Pork” in Malaysia.
Back to today’s time. On the way home, my partner said we should throw the rest of the oven roast pork. I said no. Even though it is tasteless and bland, I can make something out of it for tonight’s dinner. And, I did. I saved the pork. I turned the leftover pork into small slices and stir fried with black beans and vegetables.
I don’t believe in throwing food away. There is always a way of salvaging the scrap and turn into something interesting.
I use a tablespoon of black beans. Soak in water and rinse a few times.
Chop 4 cloves garlic, 2 red chillies and sliced 3 spring onions into 3-inch section.
Chop 1 carrots, a bunch of broccollini, 1 red capsicum and 5 cabbage leaves into bite pieces.
Soak 4 dried shiitake mushrooms, then slice thinly.
In a hot wok, heat some vegetable oil.
Toss in chopped garlic and mashed black beans. Fry until fragrant. Then add pork, follow by vegetables. Continue to stir fry.
Add 2 tablespoon oyster sauce, 3 tablespoon black vinegar and 2 tablespoon Chinese cooking wine.
Add chillies and spring onion, a pinch of sugar and cracked black pepper.
Add a teaspoon of corn starch mixed in 2 tablespoon water.
The verdict. Very tasty. The pork is saved. Better still. Enough for my lunch box tomorrow.