Difference between revisions of "Steamed pork in a 5 spice cornmeal coating"
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− | |description=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 | + | |description=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 |
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− | + | |TotalCalories = 642 | |
+ | |PortionCalories = 321 | ||
+ | |DatePublished=27th October 2012 | ||
+ | |Author=Chef | ||
+ | |Servings = Serves 2 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 10 minutes | |TotalTime = 1 hour 10 minutes | ||
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Follow the [[RSPCA Think Pig Checklist]] to make sure that your [[Pork|pork]] has come from pigs that have been reared to higher welfare standards. | Follow the [[RSPCA Think Pig Checklist]] to make sure that your [[Pork|pork]] has come from pigs that have been reared to higher welfare standards. | ||
* http://bit.ly/rspcathinkpig | * http://bit.ly/rspcathinkpig | ||
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Revision as of 14:15, 18 October 2015
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
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.
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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