Chinese recipe for 4 people, takes only 30 mins; recipe has pork, olive oil, rice wine, ginger, garlic clove, spring onion, red chilli, vegetable stock, miso paste, soy sauce and bok choi.
Chinese braised pork with double spring onions
Course: Chinese
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 garlic cloves, sliced
- Red Chilli: 1 dried red chilli (look for Kashmiri chillies for a good flavour)
- Olive Oil: 1 tbsp olive oil
- Vegetable Stock: 500ml chicken or vegetable stock
- Spring Onion: 12 spring onions, 8 fat ones and 4 thinner ones
- Soy Sauce: 2 tbsp soy sauce
- Ginger: 100g ginger, finely sliced
- Bok Choi: steamed rice and bok choi, to serve
- Pork: 4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
- Miso Paste: 1 tbsp miso paste (optional)
- Rice Wine: 250ml Shaohsing rice wine or dry sherry
Directions
- Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
- Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.
