Little Shubunkin

I used pork because we don’t have any chicken. Since cooking this dish, I realised it may have been better to cube the pork. No garlic was used as it conficts with one of my meds.

This is how I did it…

I made a marinade by combining some gluten free soy sauce with some cider vinagar, a splash of cola and a couple of spoons of honey, plus some black pepper. I marinaded the pork cutlet for 40 minutes, and then fried it in a pan. I addded the marinade into the pan and reduced it until it had a sticky consistency. I served it with some plain white rice.

I have to say, I think this dish is a winner. So, after this ‘experiment’, I’m going to use chicken portions next time and get some proper peppercorns. And maybe garnish it with a sprinkling of chopped spring onions.

Thanks to Hazel for the heads up about this national dish of the Philippines.