Hi, here's how to make tastier pork slivers (small chunks of meat combined with an entree).
As we know, pork is a not that quick to soften unlike chicken. What I did before is just boiling it with salt. But I noticed that it did not tasted that good especially in soupy entrees, when you put too much water in boiling.
Here is the better way I have tried:
1. Slice the pork around half-inch thick and in smaller bits.
2. Salt it according to taste and add a little MSG (without the water yet). Mash it.
