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
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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