It was an impromptu idea to making of this dish. Just wanting to cook a dish tasted robust and yet able to feed everyone at home. I thought it was easy to cook, and pleasant to taste.
Sounded deceptively complex, but in fact, the dish was easy and quick to assemble. I air fried the sliced meat to create some crispness to it before actually cooking in the wok. Air frying did help the seasoning sauce to fully absorb into the meat during the process. It also made the entire cooking less hassle with shortening of the wok-time.
Taste wise? I should say it was palatable, and I liked it a lot.
280-300g of shoulder butt pork meat, sliced
1 tablespoon of XO sauce
1 tablespoon of Chu Hou paste (柱候酱)
1 tablespoon of sugar
1 tomato, wedged
1 tablespoon of tomato ketchup
1 teaspoon of Worcestershire sauce
1 clove of garlic, minced
1 tablespoon of oil
Season pork meat with Chu Hou paste and XO sauce for 30 minutes.
Place marinated pork on air fryer grill pan. Air fry for 10 minutes on 180deg Celsius. If preffered park to be more charred, extend air frying up to 12 minutes.
Heat wok with oil over low heat. Brown garlic. Transfer air-fried pork to heated wok. Add tomatoes. Stir fry to combine.
Drizzle ketchup and continue to stir fry. When pork sizzles in wok, drizzle Worcestershire sauce down from the edges of wok. Stir fry to combine well before heat off. Plate up and serve.
Any brand of XO sauce from the supermarkets will do. So as Chu Hou paste.
Line a sheet of aluminum foil in the air fryer drawer, underneath the grill pan to catch the dribble of oil from pork fat.