This is a variation from curry sliced pork, without curry powder for days when you can’t take spice.

200-300g pork loin, cut into slices
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon shao xing wine
1 teaspoon soya sauce
A dash of five spices powder
1/2 tablespoon sugar for marinade and 1/2 tablespoons sugar for sauce
1 tablespoon fish sauce
1/2 bowl evaporated milk
2 tablespoons butter
1 stalk lemongrass
20-30 curry leaves
1 egg
2 tablespoons flour
1 chili padi with seeds removed

1. Marinade pork in oyster sauce, sugar, five spices powder, shaoxing wine, soya sauce, sesame oil, and set aside for 5 to 10minutes.
2. Coat pork in flour and egg.
3. Heat oil and fry pork until cook, and set aside.
4. Heat butter and stir fry curry leaves, lemongrass and chili padi until fragrant.
5. Add evaporated milk, sugar, fish sauce and continue to stir fry until sauce is thickened.
6. Add pork and stir fry for a few minutes, and it’s ready to serve.