Monday, July 26, 2010
I got this recipe from this site. I like recipes from Meishi China. It's like a Chinese Tastespotting or Foodgawker. I’ve followed a few with my limited knowledge of the Chinese written language, and so far they haven’t failed me. Maybe sometimes, I need to add a bit more of this, or reduce a bit of that, but overall, I follow 90% of it, and it works.
The outcome is very nice. Mike ate so much rice with this. My mother in law wants me to make this for next year’s CNY reunion dinner. One miss only.. not spicy enough for me. I’ll add 2 more dried chilies next time.
So here goes my translation and adaptation
2. Heat a wok/claypot. Put in oil, swirl the oil around. Put in the scalded pork pieces, make sure they are spread around in one layer. Do not move them with a spatula for 30 seconds. Then toss and fry the meat until it is slightly browned.
3. Put all the aromatics onto the pork and continues to toss and fry until you can smell the aromatics.
4. Put in all the seasonings except the sugar and continue to fry for one minute. (When you put in the seasonings, do turn the heat to low, when you’re done putting in all the seasonings, return to high heat and cook)
5. Put in few cups of water (let the water cover all the meat) and bring it to a boil. Cover wok/pot with lid. Turn heat to medium and simmer until meat is tender (penetrable with your spatula or a chopstick, always check water level, add more if it dries up.
6. When meat is tender, turn on high heat, put in sugar and let the gravy reduce to preferred consistency.
* Be careful. The gravy can dry up quite fast and burn.
The skin and fatty layers is tender and doesn't taste fatty at all. Very nice.