Normally, it’s beef but since I don’t have it inside our ref, pork is as good. This isn’t something like any western steak. I’m not an expert cook & my knowledge w/ regards to the history of our native dish is also limited but I guess this really is an original. Very little outside influence because of its main ingredient… kalamansi or native lemon. But you won’t find one in Beijing so I opted for lemon. I’m not sure if anybody used it before but I got the idea when we went to an English bar w/c serves our native food. I definitely think they used lemon. Anyways, you won’t really know the difference (or just so I think because I have no choice) & the taste is just superb.
500 g. of pork (w/ fatty parts,Â sliced very thinly)
1 onion or more (cut into rings)
1/2 c. of dark soy sauce
1/2 lemon (or a whole, depends on one’s preference)
2 tbsp. of cooking oil
salt & pepper
MSG (optional, as always)
Mix the pork w/ salt, pepper, soy sauce, & half of the onions. Marinate for half an hour. Pour everything in a casserole with enough water to cover the ingredients. Cook over medium heat. After about 10-15 minutes, pour in half of the lemon juice. Continue cooking until the meat is tender & the water is almost dry. Pour in the remaining lemon juice & add the onion rings. Bring to boil & that’s about it.
Whenever cannibals are on the brink of starvation, Heaven, in it’s infinite mercy, sends them a fat missionary. – Oscar Wilde