jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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 Posted: Sat May 23, 09 8:51 am Post subject: Steamed Pork in Aromatic Broth |
 
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Ingredients
- 2kg pork knuckle or spare rib chops, on the bone
- 10 spring onions (or leek and spring onions)
- 75g lump of ginger
- 4 cloves of garlic
- 2 tbsp groundnut oil
- 2 tbsp sugar
- 2 tbsp dark soy sauce
- 3 tbsp rice wine
- 1 tsp salt
- 3 whole star anise
- 1 tsp five spice powder
- 1 tsp crushed, dried chillies
- a stick of cinnamon
- a litre of stock
Recipe
- Fill a large pan with water, add the pork and bring it to the boil.
- Simmer for 5 minutes, then lift out the pork, set aside and discard the hot water and scum.
- While the meat is simmering, trim the onions: remove the darkest part of the green stalks and discard, and chop the rest.
- Peel the ginger and cut the flesh into 'matchsticks'.
- Peel and finely slice the garlic.
- Clean your pan and put it back on the heat, then add the oil.
- Warm it over a moderate heat then add the spring onions, ginger and garlic, and leave to soften, stirring so they do not colour.
- Lower in the piece of pork. Add the sugar, soy sauce and wine, salt, star anise, five spice powder, crushed chillies, cinnamon stick and then the stock.
- Bring to the boil.
- Once the stock is boiling, turn the heat down so that the cooking continues at a comfortable simmer, then cover with a lid.
- Leave to cook gently for an hour, checking occasionally that there is plenty of liquid left in the pan.
- Turn the meat over, so that the other half is now under the broth, cover, and let it continue cooking for a further hour.
Comments
Any lump of pig with a bone in will do. Nigel used a knuckle but a shank or spare rib chops work as well. Cut soft meat away in pieces and lay them in a shallow bowl or deep plate. Then ladle the thin, aromatic broth around it. I served on a bed of steamed kale and PSB. A knuckle serves 4.
If you have any left over broth serve it with egg noodles for a quick lunch. |
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