Recreate our taste of uni 😎

Recreating a cherished dish like Mongolian sauce pork chop truly brings back heartfelt memories from university days. One thing I discovered when trying to replicate this dish was the importance of balancing the sauces. The tomato and chili sauces provide the right sweetness and heat, while the evaporated milk and curry powder add a creamy and fragrant layer that sets this dish apart from typical stir-fries. When I first attempted this recipe, I underestimated the role of fresh curry leaves. Adding them towards the end of cooking really elevates the aroma and taste. Also, marinating the pork chops in black pepper and a little bit of curry powder before cooking helps infuse the meat with deep flavors. This dish’s uniqueness partly comes from how the chili is used—not too overpowering, but just enough to give a gentle kick. For those who are less tolerant to spice, adjusting the amount or removing the seeds can help lock in flavor without excessive heat. Cooking this meal at home also means you can customize it to your liking. For example, I sometimes add a bit of garlic and sauté onions longer for a caramelized sweetness that wonderfully complements the sauce. Using quality pork chops with enough fat content keeps the meat tender and juicy after cooking. The best part about learning to make this favorite dish is sharing it with loved ones. It’s not just about the food, but the stories and feelings each bite brings back from our time in Sarawak and uni life. Having this recipe means whenever the craving hits—no matter where we are—we can enjoy that comforting, nostalgic flavor together. If you want to try making this at home, be patient with the seasoning balance and don’t be afraid to tweak it until it tastes just right for you. It’s a fun cooking journey that connects past memories with present joy at the dinner table.