Pork(or Chicken, Beef) in Oyster Sauce
I’m sure some of you will start to wonder about my seemingly recent love of pork. Some of you who are on my BBM have already asked me that. Truth is, ko recent rara (it’s not recent at all). I’ve loved pork almost all my life, but before now, it’s been difficult for me to get it here in Abuja. It’s not really sold in the open markets I visit frequently, and doling out N1,700 per kg of pork at Grand Square didn’t really appeal to the alaroro (cheapskate) in me.
I’ve actually had pork sent to me from Benue before (thanks Ipio!) but I devoured it without thinking about the blog. And it was A LOT of pork. Recently, however, someone brought to my knowledge the fact that Benue women sell pork in an open market which operates only on Tuesdays. Trust me na, no dulling at all. I gave her the money and true true, I had a load of pork at my doorstep. Yippee!
Now, I realize some of you don’t eat pork for religious reasons. Please, use chicken or beef in any recipes that call for pork. Chicken, especially, will taste almost the same. For those of you who don’t eat pork because it’s really fatty, however, I want to share how I handle pork.
When I first get some pork, the first thing I do is trim off the skin and fat. Then I render it into lard. I use the lard sometimes in stews and sauces. That’s it…that takes care of the fat. Then I enjoy the pork. I especially love the ribs. Gosh! Give me peppered ribs any day, any time.
Now unto the recipe. This recipe was sooooo easy, I actually doubted it would turn out nice. And I had a lot weighing on it. I had guests at home (yes, I entertain a lot!), and I just wanted something that would tantalize their taste buds, something I knew they hadn’t eaten in a while, or ever. I also wanted something really easy, because, contrary to popular expectation, I don’t like spending too much time in the kitchen alone.
Now, if I had a close friend in the kitchen with me, I could easily spend 4 hours in there, and not feel the passage of time. This wasn’t one of those times, so I just knew the meal had to be done fast.
No matter how quickly I want food to be ready, I NEVER sacrifice taste on the altar of speed, so you can bet this sauce packed a punch in that department. And the plating added that little wow to this really simple dish. Don’t get me started about plating. I actually plan to go back to some recipes, and update with better pictures (what was I thinking?)
Thank you, though, for staying with me through the terrible pictures.
- 600g of Pork/Beef/Chicken, cut into whatever manageable sizes you like
- 2 medium green bell peppers, chopped
- 1 large red onion, chopped
- 2 cloves of garlic, minced
- 2 atarodo, minced
- 1/2 teaspoon of uziza/Ashanti pepper seeds, ground
- 2 tablespoons of low sodium soy sauce
- 2 tablespoons of oyster sauce
- 2 teaspoons of cornstarch+3 tablespoons of water, to make a slurry
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- Parboil the meat with 1 teaspoon of salt(about 5 minutes)
- Heat oil in a wok or large pan, about 1 minute. Add green pepper, onions, and garlic to oil
- Add onions, green pepper, atarodo, garlic, and uziza seeds.
- Add the meat, soy and oyster sauces, stir to combine.
- Add 1/2 cup of meat stock, and simmer for 4 minutes.
- Add the cornstarch slurry, stir, and simmer for 1 minute. That's it