Steamed Pork in Aromatic Broth
Created by Jamanda, Tuesday, 23 October 2007
Description
Shamelessly borrowed from Nigel Slater, by Behemoth.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Course
Serves
4
- 2kg pork knuckle or spare rib chops, on the bone
- 10 spring onions (or leek and spring onions)
- 75g lump of ginger
- 4 cloves of garlic
- 2 tbsp groundnut oil
- 2 tbsp sugar
- 2 tbsp dark soy sauce
- 3 tbsp rice wine
- 1 tsp salt
- 3 whole star anise
- 1 tsp five spice powder
- 1 tsp crushed, dried chillies
- a stick of cinnamon
- a litre of stock
Method/steps
- Fill a large pan with water, add the pork and bring it to the boil.
- Simmer for 5 minutes, then lift out the pork, set aside and discard the hot water and scum.
- While the meat is simmering, trim the onions: remove the darkest part of the green stalks and discard, and chop the rest.
- Peel the ginger and cut the flesh into 'matchsticks'.
- Peel and finely slice the garlic.
- Clean your pan and put it back on the heat, then add the oil.
- Warm it over a moderate heat then add the spring onions, ginger and garlic, and leave to soften, stirring so they do not colour.
- Lower in the piece of pork. Add the sugar, soy sauce and wine, salt, star anise, five spice powder, crushed chillies, cinnamon stick and then the stock.
- Bring to the boil.
- Once the stock is boiling, turn the heat down so that the cooking continues at a comfortable simmer, then cover with a lid.
- Leave to cook gently for an hour, checking occasionally that there is plenty of liquid left in the pan.
- Turn the meat over, so that the other half is now under the broth, cover, and let it continue cooking for a further hour.
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