👨‍🍳 作り方

1. 1

   In a bowl, whisk together the egg white, cornflour, 1 tsp nutmeg, and salt. Add the pork slices and toss to coat. Let it sit for about 10 minutes.

2. 2

   Heat 2 tbsp of vegetable oil in a wok or large non-stick frying pan over medium-high heat. Add half the pork and fry until nicely colored. Remove pork and set aside. Repeat with remaining pork and oil.

3. 3

   Add the chopped shallots to the same pan and cook for a few minutes until softened and lightly colored.

4. 4

   Pour in the dark rum. Bring to a boil and let it reduce by two-thirds, carefully flambéing if desired to burn off the alcohol.

5. 5

   Add the water and chicken stock cube (or stock). Bring to a boil and cook until reduced by half.

6. 6

   Stir in the double cream and bring just to a boil to create a sauce. Add the pork back into the pan along with any accumulated juices. Stir in the 1/2 tsp nutmeg for the sauce.

7. 7

   Simmer gently for 2-3 minutes until the pork is heated through and the sauce has thickened slightly. Season with salt and pepper to taste. Serve immediately.