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Difference between revisions of "Fukien onion smothered pork"
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{{Template:CookTools}} | {{Template:CookTools}} | ||
| − | [[Image:Onions.jpg|300px|thumb|right|Onions]] | + | [[Image:Onions.jpg|300px|thumb|right|Served!]] |
| + | [[Image:Onions.jpg|300px|thumb|right|Halfway through the cooking stage]] | ||
==About Fukien [[onion]] smothered pork== | ==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. | 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. | ||
| Line 9: | Line 10: | ||
* 2.5 tablespoons of [[vegetable oil]] | * 2.5 tablespoons of [[vegetable oil]] | ||
* 1kg [[belly of pork]] or spare rib chops | * 1kg [[belly of pork]] or spare rib chops | ||
| − | * | + | * 1 teaspoon sea [[salt]] |
* 1 tablespoon [[light soy sauce]] | * 1 tablespoon [[light soy sauce]] | ||
| − | * | + | * 2.5 tablespoons [[hoisin sauce]] |
* 2 teaspoons [[sugar]] | * 2 teaspoons [[sugar]] | ||
| − | * 3 | + | * 3 [[onions]], peeled and sliced |
* 4 [[spring onions]] (scallions), [[cut on the diagonal]] into 2 " pieces | * 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) | * 290 ml (½ pint) stock ([[chicken stock]] is fine) | ||
* 3 tablespoons [[rice wine]] or [[dry sherry]] | * 3 tablespoons [[rice wine]] or [[dry sherry]] | ||
| Line 28: | Line 29: | ||
# Add the [[soy sauce]], [[hoisin sauce]] and the [[sugar]], mix well and mix well. | # Add the [[soy sauce]], [[hoisin sauce]] and the [[sugar]], mix well and mix well. | ||
# Add the stock and bring to the boil | # Add the stock and bring to the boil | ||
| − | # Transfer to a medium sized casserole and place in the oven for | + | # Transfer to a medium sized casserole and place in the oven for 1 hour |
| − | # After | + | # 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 | # Remove from oven, add chopped [[spring onions]] and [[sherry]] and serve | ||
| Line 36: | Line 37: | ||
===Chef's notes=== | ===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 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]] |
[[Category:Recipes|Pork]] | [[Category:Recipes|Pork]] | ||
[[Category:Main courses|Pork]] | [[Category:Main courses|Pork]] | ||
Revision as of 10:13, 10 January 2010
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
- Pre-heat the oven to 200 C temperature guide
- 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
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
