What I'm cooking and eating

Wednesday, 25 January 2012

Red Pork

I had some belly pork in the freezer, and didn't really know what to do with it, but this seemed to be the way forward.  I borrowed from several different recipes, I'm afraid, and can't remember who to credit.

I quantity belly pork (I had two thick pieces, no idea how much they weighed), cut into cubes. 
1 tbs each sesame oil and stir-fry oil
2 tbs white sugar
3 tbs soya sauce (I used 2 tbs light and 1 of dark, it was only meant to be 2 tbs but I forgot I had the dark stuff)
1 tbs rice wine or cheap sherry (you could probably use rice vinegar but I had none)
A large clove of garlic, crushed
A chunk of ginger - I use those frozen cubes of, which are brilliant
Chinese seasoning - 5-spice, star anise if you have any, general Chinese seasonings....

Mix the soya sauces and sherry/wine/vinegar together and stir in the seasonings.  Crush the garlic, and if using whole ginger, crush that, too.

Heat the oil and add the sugar, and then cook until the sugar caramelises.  The smoke alarm will probably go off.  Add the meat, stirring fiercely, and the ginger and garlic, and when the meat is coated with the caramelly oil, add the liquids.  It will boil hard, so keep stirring. 

Then turn down the heat, and transfer to an oven-proof dish if it isn't already in one.  Turn the oven on low - Mark 2 at the highest - and put the casserole in there for at least 2-3 hours, if not longer.  Slow cooking is far and away the best for this dish.

It's rather rich, so serve with plain boiled rice and a boiled or steamed green vegetable.




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