2 tablespoons Soy sauce
2 tablespoons salad oil
2 cloves garlic (sliced)
Tooth picks
1/4 teaspoon sugar
Piece of cinnamon bark
6 cloves
500g (1lb.) leg pork
Pinch of cayenne pepper
Method: Combine Soy sauce, salad oil, garlic, cayenne, sugar, cinnamon bark and cloves in a bowl. Cut pork into bite sized strips or cubes, place in marinade, coating each piece thoroughly. Refrigerate meat for 1-2 hours, stirring occasionally. Heat a little salad oil in a pan, briskly cook meat cubes for 6-7 minutes or until tender. Serve meat sections in a chafing dish or covered casserole. Supply tooth picks for guests. If liked, pineapple could be heated in the pan and served with the meat.
Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.10.
2 tablespoons salad oil
2 cloves garlic (sliced)
Tooth picks
1/4 teaspoon sugar
Piece of cinnamon bark
6 cloves
500g (1lb.) leg pork
Pinch of cayenne pepper
Method: Combine Soy sauce, salad oil, garlic, cayenne, sugar, cinnamon bark and cloves in a bowl. Cut pork into bite sized strips or cubes, place in marinade, coating each piece thoroughly. Refrigerate meat for 1-2 hours, stirring occasionally. Heat a little salad oil in a pan, briskly cook meat cubes for 6-7 minutes or until tender. Serve meat sections in a chafing dish or covered casserole. Supply tooth picks for guests. If liked, pineapple could be heated in the pan and served with the meat.
Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.10.
