What you should have: - 1kg fried pork (tip, spine, chest, not too fat for a dish very tender).
Marinade:
- 3 tablespoons soy sauce
- 1 lemon juice or white wine
- 4 cloves garlic (quite fleshy)
- 3 cm fresh ginger ( or alternatively 1 to 2 tsp ginger powder)
- 2cs
soy sauce - 2 tablespoons golden cane sugar (or granulated sugar)
- 10 cl of chicken broth (or water)
What you should know:
1 - Cut pork into 2cm cubes aside about.
2 - Prepare the marinade: Place the pork in a bowl, add soy sauce, lemon juice or wine, chopped garlic and grated ginger.
3 - Mix and cover with plastic wrap.
4 - Marinate 1 hour to 1 night minimum.
5 - Heat a pot (with lid), add 1 tablespoon oil.
6 - drained Brown the pork on all sides.
7 - Dust with sugar and caramelize (careful not to make a caramel too dark, the dish would be bitter)
8 - Add the rest soy sauce and chicken broth.
9 - Cover and simmer for 1 hour. Monitor from time to time and adding stock if necessary (if the sauce reduces too quickly).
Pork should be coated with a syrupy sauce and shiny.
You can serve this with jasmine rice and sauteed broccoli.
4 - Marinate 1 hour to 1 night minimum.
5 - Heat a pot (with lid), add 1 tablespoon oil.
6 - drained Brown the pork on all sides.
7 - Dust with sugar and caramelize (careful not to make a caramel too dark, the dish would be bitter)
8 - Add the rest soy sauce and chicken broth.
9 - Cover and simmer for 1 hour. Monitor from time to time and adding stock if necessary (if the sauce reduces too quickly).
Pork should be coated with a syrupy sauce and shiny.
You can serve this with jasmine rice and sauteed broccoli.
0 comments:
Post a Comment