Fukien onion smothered pork
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.
- 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
- Preheat the oven to 200°C (400°F - Gas Mk 6 - Moderately hot)
- Cut the belly into 3" pieces.
- Sprinkle with salt and pepper and rub with 1 tablespoon of oil
- Heat the remaining oil in a wok
- When hot add the ginger and the sliced onions and stir-fry for 4 minutes or until slightly coloured, stirring often.
- Add all the pork pieces and stir-fry until the surface colour changes, about 4 minutes.
- Add the soy sauce, hoisin sauce and the sugar, mix well and mix well.
- Add the stock and bring to the boil
- Transfer to a medium sized casserole and place in the oven for 1 hour
- After 1 hour, reduce the heat to 150 C and leave for a further 1.5 hours
- Remove from oven, add chopped spring onions and sherry and serve
Serve with plain boiled rice