What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7403663 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Braised Pork with Soy Sauce


Braised Pork with Soy Sauce
Cut five hundred grams of streaky pork (known these days as belly pork) into cubes, then blanch these pieces in boiling water. Then remove the pork from the pot and wipe the pieces dry. Put a spoonful of oil in the pot and add the pork and after the oil reaches 180 degrees C, stir it often and remove the ork when some oil had rendered. Pour out the rest and sprinkle the pork with a few minced scallions and a few slices of ginger. Stir for one minute, then add some yellow wine, one spoon of brown sugar, and some of both light and dark soy sauce. After the liquid turns red and gets thick, add one stick of cinnamon, a few dried fennel seeds and a dash of salt. Now turn the heat to high and bring it to the boil. Next reduce the heat to low and simmer this mixture for one hour, stirring once or twice. When the pork is coated with the liquid that has become thick, it is ready to serve on a platter.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720