| Fukien onion smothered pork | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 15 minutes |
| Difficulty: | 
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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
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 Home-made lazy ginger