Fukien onion smothered pork

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Halfway through the cooking stage

When you look at the ingredients for this recipe, it looks wrong. Way too many onions for a start. Well give it a try, the onions caramelise and just make the dish sweeter. It's really worth making.

Ingredients

• 2.5 tablespoons of vegetable oil
• 1kg belly of pork or spare rib chops
• 1 teaspoon sea salt
• 1 tablespoon light soy sauce
• 2.5 tablespoons hoisin sauce
• 2 teaspoons sugar
• 3 onions, peeled and sliced
• 4 spring onions (scallions), cut on the diagonal into 2 " pieces
• 4 slices fresh root ginger, finely chopped
• 290 ml (½ pint) stock (chicken stock is fine)
• 3 tablespoons rice wine or dry sherry

Mise en place

• Preheat the oven to 200°C (400°F - Gas Mk 6 - Moderately hot)

Method

1. Cut the belly into 3" pieces.
2. Sprinkle with salt and pepper and rub with 1 tablespoon of oil
3. Heat the remaining oil in a wok
4. When hot add the ginger and the sliced onions and stir-fry for 4 minutes or until slightly coloured, stirring often.
5. Add all the pork pieces and stir-fry until the surface colour changes, about 4 minutes.
6. Add the soy sauce, hoisin sauce and the sugar, mix well and mix well.
7. Add the stock and bring to the boil
8. Transfer to a medium sized casserole and place in the oven for 1 hour
9. After 1 hour, reduce the heat to 150 C and leave for a further 1.5 hours
10. Remove from oven, add chopped spring onions and sherry and serve

Serving suggestions

Serve with plain boiled rice

Chef's notes

I used 1 large pork tenderloin fillet for 2 greedy people as I prefer it to the more fatty rib cut. I also added a ladle of the wine vinegar from my my Home-made lazy ginger

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig