Difference between revisions of "Steamed pork in a 5 spice cornmeal coating"
From Cookipedia
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[[Image:Coating with spicy cornmeal.jpg|thumb|300px|right|Shake the box, open the lid - all coated!]] | [[Image:Coating with spicy cornmeal.jpg|thumb|300px|right|Shake the box, open the lid - all coated!]] | ||
[[Image:Pork marinading in a chinese spice mix.jpg|thumb|300px|right|[[Pork]] slices, [[marinading]] in a [[Lock & Lock]]-type box]] | [[Image:Pork marinading in a chinese spice mix.jpg|thumb|300px|right|[[Pork]] slices, [[marinading]] in a [[Lock & Lock]]-type box]] | ||
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An interesting use for your [[Steamer|steamer]] in my [[pork]] variation of Ken Hom's ''Xiao Long Yan Rou'' - [[Lamb]] [[Steamed|steamed]] with [[Spice|spice]]-flavoured [[Cornmeal|cornmeal]] from "The taste of China" ISBN 1 85813 149 9 | An interesting use for your [[Steamer|steamer]] in my [[pork]] variation of Ken Hom's ''Xiao Long Yan Rou'' - [[Lamb]] [[Steamed|steamed]] with [[Spice|spice]]-flavoured [[Cornmeal|cornmeal]] from "The taste of China" ISBN 1 85813 149 9 | ||
===Ingredients=== | ===Ingredients=== | ||
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[[Category:Pork recipes]] | [[Category:Pork recipes]] | ||
[[Category:Steamed]] | [[Category:Steamed]] | ||
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Revision as of 09:32, 19 March 2014
This recipe needs advance preparation!
An interesting use for your steamer in my pork variation of Ken Hom's Xiao Long Yan Rou - Lamb steamed with spice-flavoured cornmeal from "The taste of China" ISBN 1 85813 149 9
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 40g yellow cornmeal
- 1 teaspoons 5 spice powder
- 1 teaspoons Sichuan peppercorns, roasted and ground to a powder
- 1/2 teaspoon fine sea salt
- 1 large pork tenderloin fillet
- 3 tablespoons finely chopped spring onions
- 2 teaspoons Crushed garlic or to taste.
- 2 teaspoon fresh ginger, peeled and grated
- 2 tablespoons sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry
Method
- Add the cornmeal, 5 spice powder, ground peppercorns and salt to a bowl and put to one side.
- Cut the pork fillet into thin medallions, about 4 mm thick and add to a Lock & Lock-type container, together with the onions, ginger, garlic, soy, sherry and sesame oil. Close the lid and shake well to mix.
- Allow the flavours to combine for 30 minutes or so, add the cornmeal, close the lid and shake again to coat the meat evenly.
- Arrange everything on a plate that will fit in your steamer - ours is quite small so we used 2 plates on 2 levels.
- Add a few inches of boiling water to your steamer, return to the boil and stem the pork for 30 minutes - checking that the water does not dry out.
Serving suggestions
Serve immediately with plain boiled rice and a green vegetable.
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.