I have been thinking for a while on what should I do with this Johnnie Walker Black Label. It has been lying in my shelve for years, then an idea strike me. Why don't I try making some dishes with whisky like Whisky Pork Bits (thought of doing it at pork ribs, too lazy to debone during eating) similar like so many restaurants serving Guinness Stout Pork Ribs / Chicken Wing.
At first, I try just using whisky to marinade the pork bits and for sauce. The whisky taste was too strong in the marinated pork (nearly got high after having it). Later, I added honey, the taste?..…well for me is OK (since I am the only taster around).
Let get down to things that make it ticks
Pork cut in slices or cubes
Softly beaten Egg
1 teaspoon of soya sauce
1 teaspoon of oyster sauce
Pinch of salt, sugar & pepper
3 tablespoon of Johnnie Walker Black Label Whisky
1 tablespoon of honey
20 ml water
Pinch of salt & sugar
Marinate the pork with soya sauce, oyster sauce, salt, sugar and pepper. Coat the pork bits with corn flour then eggs and deep-fry in hot oil until cooked and golden brown. Then drain the excess oil from the pork.
For the sauces, heat a bit of oil in the saucepan, then put in the combined ingredients above and stir till boil until thick. Then mix the fry pork bits in the sauce then served.
Labels: Kusahi Keat Recipe