Difference between revisions of "Fukien onion smothered pork"

Revision as of 10:45, 7 November 2010

Served!

Halfway through the cooking stage

About 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.

Servings

Serves 4

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

Method

1. Pre-heat the oven to 200 C temperature guide
2. Cut the belly into 3" pieces.
3. Sprinkle with salt and pepper and rub with 1 tablespoon of oil
4. Heat the remaining oil in a wok
5. When hot add the ginger and the sliced onions and stir-fry for 4 minutes or until slightly coloured, stirring often.
6. Add all the pork pieces and stir-fry until the surface colour changes, about 4 minutes.
7. Add the soy sauce, hoisin sauce and the sugar, mix well and mix well.
8. Add the stock and bring to the boil
9. Transfer to a medium sized casserole and place in the oven for 1 hour
10. After 1 hour, reduce the heat to 150 C and leave for a further 1.5 hours
11. 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