Something good to do to Pork, or any meat really.
This is something cobbled together from chinese cook books, my mother, portuguese cooking methods and a personal desire to see what happens when I just chuck a load of stuff in a pan...
Chuck into a big pan the following...
(all are optional except the rice wine/sherry and the soy sauce though they will need AT LEAST three more of the ingredients to make the sauce. The chili is really mellowed by the long cooking and the coconut milk.)
2 glasses of rice wine (or dry sherry)
a good teaspoon of chinese five spice
LOADS of soy sauce, a small bottle full
lemongrass chopped
some big, retrievable chunks of fresh ginger, a big thumbful
a few drops of sesame oil
juice of two lemons
a good glug of thai sweet chili sauce or a smaller glug of straightforward chili sauce
two tablespoons of hoisin sauce
(a tin of coconut milk and a tablespoon of cornflour (cornstarch), ready mixed with water,
go in later.)
Put into the mixture a piece of meat, chicken joints, anything ( I am going to experiment with some fish soon, but will have to find a different method).
Top up the mixture with enough water to cover the meat if it still poking up above the mixture. (If it needs loads of covering use more rice wine/sherry or some white wine.)
Bring it to the boil, turn down to a simmer, add the coconut milk and cornflour (cornstarch) mixture and cook for about half an hour.
Take the meat out and do one of the following:
a. Put in a roasting tin with an inch of the cooking fluid in the bottom, keeping it well basted and turned. Roast for as long as it would have needed from raw...but at a slightly lower temperature, say 180ºC. When cooked, use the sauce left in the bottom of the tin as a gravy and eat with potatoes and cabbage and things, just like a roast OR...
b. Slice up the meat in a chinesish manner, i.e. finely and in bitesize pieces, stir fry until well cooked through, chuck in stir-fryable vegetables and some cooked noodles and finish off with a good few ladles full of the original cooking liquid from the pan. Bring back up to a sizzling temperature. Eat.
Chuck into a big pan the following...
(all are optional except the rice wine/sherry and the soy sauce though they will need AT LEAST three more of the ingredients to make the sauce. The chili is really mellowed by the long cooking and the coconut milk.)
2 glasses of rice wine (or dry sherry)
a good teaspoon of chinese five spice
LOADS of soy sauce, a small bottle full
lemongrass chopped
some big, retrievable chunks of fresh ginger, a big thumbful
a few drops of sesame oil
juice of two lemons
a good glug of thai sweet chili sauce or a smaller glug of straightforward chili sauce
two tablespoons of hoisin sauce
(a tin of coconut milk and a tablespoon of cornflour (cornstarch), ready mixed with water,
go in later.)
Put into the mixture a piece of meat, chicken joints, anything ( I am going to experiment with some fish soon, but will have to find a different method).
Top up the mixture with enough water to cover the meat if it still poking up above the mixture. (If it needs loads of covering use more rice wine/sherry or some white wine.)
Bring it to the boil, turn down to a simmer, add the coconut milk and cornflour (cornstarch) mixture and cook for about half an hour.
Take the meat out and do one of the following:
a. Put in a roasting tin with an inch of the cooking fluid in the bottom, keeping it well basted and turned. Roast for as long as it would have needed from raw...but at a slightly lower temperature, say 180ºC. When cooked, use the sauce left in the bottom of the tin as a gravy and eat with potatoes and cabbage and things, just like a roast OR...
b. Slice up the meat in a chinesish manner, i.e. finely and in bitesize pieces, stir fry until well cooked through, chuck in stir-fryable vegetables and some cooked noodles and finish off with a good few ladles full of the original cooking liquid from the pan. Bring back up to a sizzling temperature. Eat.
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