Difference between revisions of "Fukien onion smothered pork"
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+ | {{#seo: | ||
+ | |title=Fukien onion smothered pork; a recipe | ||
+ | |titlemode=replace | ||
+ | |keywords=#fukienonionsmotheredpork #stirfry #springonions #hoisinsauce #onions #miseenplace #chickenstock #unusualrecipes #vegetableoil #homemadelazyginger #sherry | ||
+ | |hashtagrev=032020 | ||
+ | |description=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.. | ||
+ | }} | ||
+ | <!-- /seo --> | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
+ | <span class="review"> | ||
+ | <span class="reviewHeader"> | ||
+ | ===Recipe review=== | ||
+ | </span> | ||
+ | '''<span class="reviewTitle">Delish!</span>''' | ||
+ | |||
+ | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | ||
+ | |||
+ | <span class="reviewDesc">Tasted great and looks like it has a couple of tins of tomatoes. The colour actually came from the hoisin sauce.</span> | ||
+ | |||
+ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
+ | |||
+ | |||
{{recipesummary | {{recipesummary | ||
+ | |TotalCalories = 3630 | ||
+ | |PortionCalories = 907 | ||
+ | |DatePublished=31st January 2013 | ||
+ | |Author=Chef | ||
|ImageComment = | |ImageComment = | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour 15 minutes | |CookTime = 1 hour 15 minutes | ||
− | |Image = [[Image:Fukien onion smothered pork.jpg | + | |Image = [[Image:Fukien onion smothered pork.jpg|alt=Electus]] |
}} | }} | ||
[[Image:Fukien onion smothered pork fillet.jpg|300px|thumb|right|Halfway through the cooking stage]] | [[Image:Fukien onion smothered pork fillet.jpg|300px|thumb|right|Halfway through the cooking stage]] | ||
+ | </div> | ||
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. | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 2.5 tablespoons of [[vegetable oil]] | | 2.5 tablespoons of [[vegetable oil]] | ||
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| Sprinkle with [[salt]] and [[pepper]] and rub with 1 tablespoon of [[oil]] | | Sprinkle with [[salt]] and [[pepper]] and rub with 1 tablespoon of [[oil]] | ||
| Heat the remaining [[oil]] in a wok | | Heat the remaining [[oil]] in a wok | ||
− | | When hot add the [[ginger]] and the sliced [[onions]] and stir | + | | 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 | + | | 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 [[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 | ||
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===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 also added a ladle of the wine vinegar from my my [[ | + | 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 [[Homemade lazy ginger]] |
{{Template:ThinkPig}} | {{Template:ThinkPig}} | ||
+ | {{Template:PeelingGinger}} | ||
+ | {{RecipeLine}} | ||
[[Category:Recipes|Pork]] | [[Category:Recipes|Pork]] | ||
[[Category:Main courses|Pork]] | [[Category:Main courses|Pork]] | ||
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[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
+ | [[Category:Unusual recipes]] | ||
+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#fukienonionsmotheredpork #stirfry #springonions #hoisinsauce #onions #miseenplace #chickenstock #unusualrecipes #vegetableoil #homemadelazyginger #sherry </code><!-- /footer_hashtags --> |
Revision as of 16:10, 18 August 2020
Recipe review
Delish!
5/5
Tasted great and looks like it has a couple of tins of tomatoes. The colour actually came from the hoisin sauce.
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 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 Homemade lazy ginger
Peeling ginger
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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#fukienonionsmotheredpork #stirfry #springonions #hoisinsauce #onions #miseenplace #chickenstock #unusualrecipes #vegetableoil #homemadelazyginger #sherry
https://www.cookipedia.co.uk/recipes_wiki/Fukien_onion_smothered_pork