Marinated Pork in Peppercorn SauceSARSAYA® Oyster Sauce
- 1/2 kilo (500g) Pork lomo, sliced
- 2 Tbsps. (30ml) Soy sauce
- 1 Tbsp. (15g) Brown sugar
- 1 Tbsp. (15g) Calamansi juice
- 4 Tbsps. (40g) Garlic, minced
- 1/4 cup (40g) Red onion, minced
- 1 pack (30g) SARSAYA® Oyster Sauce
- 2 Tbsps. (30g) Butter, unsalted
- 1 cup (175g) Corn kernels, frozen
- 1 cup (175g) Carrots, diced, frozen
- 1 cup (175g) Green peas, frozen
- 1/4 tsp. (1.4g) Salt
- 1 Tbsp. (15g) Butter, unsalted
- 2 Tbsps. (20g) Garlic, minced
- 3/4 Tbsp. (7.5g) Flour
- 1/2 cup (120ml) Evaporated milk
- 1/2 cup (120ml) Water
- 2 tsps. (10ml) Soy sauce
- 1/2 tsp. (1.2g) Black peppercorn, cracked
- MARINATE. In a bowl, combine pork chop, soy sauce, brown sugar, calamansi, garlic, onion, and SARSAYA® Oyster Sauce. Mix well and marinate for at least 1 hour, ideally overnight.
- GRILL. On a griller, grill marinated pork until brown on both sides. Brush the pork with the excess marinade. Set aside.
- SAUTÉ. In a pan, melt butter. Add corn, carrots, and green peas. Sauté for 2 minutes then season with salt. Cook for another minute then set aside.
- SIMMER. In a saucepan, melt butter. Add garlic then cook until fragrant. Mix in flour then slowly add in evaporated milk and water. Stir well until smooth. Add soy sauce and peppercorn. Simmer for 1-2 minutes or until thickened.
- SERVE. Transfer pork chop and buttered vegetables to a plate then top with peppercorn sauce. Serve and enjoy.
Brush the pork with the excess marinade just before it finishes cooking for added taste, color, and to prevent the meat from burning.
Good to Know Nutrition Facts
Pork contains a good amount of Vitamin B12 that helps prevent anemia.