In other news:Thit Heo Keo
For two portions you will need:
Cupboard (or things you may already have):
garlic cloves, 2
vegetable oil (something like sunflower), a little for frying
Shopping list
diced pork shoulder, or pork shoulder steaks 500g
shallots, 2
whole star anise, 3
Chinese five-spice powder, ½ tablespoon
light soy sauce, 60ml
palm sugar, 50g (substitute soft dark brown sugar if you can’t get palm)
fish sauce, 2 tablespoons
fresh coriander leaves, a handful for garnish
spring onions, 2
basmati rice, to serve
Method:
How to
1. Preheat the oven to 140ºC/120ºC fan-assisted/gas 1.
2. If not already diced, cut the pork up into small cubes (2cm ones if possible); I find using kitchen scissors is the quickest way to do this.
3. Prep everything else: peel and chop the garlic and shallots, trim and chop the spring onions, rinse the coriander leaves and, if using, chop the palm sugar up into small pieces.
4. Heat a little vegetable oil in an ovenproof, lidded casserole dish and brown the pork a little at a time (if you throw it all in at once and crowd the pan it will steam rather than brown). Once all the pork is browned, take it out of the casserole and put to one side.
5. Put 180ml cold water into the casserole and stir to deglaze the surface of all the nice caramelised brown bits.
6. Return the pork to the casserole with the shallots, garlic, star anise, five-spice powder, light soy sauce, palm sugar and fish sauce. Stir to mix (if the liquid doesn’t come halfway up the meat add a little more water; I didn’t do this because I didn’t read the instruction…it was still very yummy and juicy).
7. Put the lid on the casserole and cook in the oven until the meat is tender (about 40 minutes in my case).
8. If you are having rice, cook it about 15 minutes before the end of the casserole’s cooking time.
9. Once the casserole is done, serve in bowls with plenty of juice and chopped spring onions and coriander sprinkled over the top.
(For two portions you will need:
Cupboard (or things you may already have):
garlic cloves, 2
vegetable oil (something like sunflower), a little for frying
Shopping list
diced pork shoulder, or pork shoulder steaks 500g
shallots, 2
whole star anise, 3
Chinese five-spice powder, ½ tablespoon
light soy sauce, 60ml
palm sugar, 50g (substitute soft dark brown sugar if you can’t get palm)
fish sauce, 2 tablespoons
fresh coriander leaves, a handful for garnish
spring onions, 2
basmati rice, to serve
Method:
How to
1. Preheat the oven to 140ºC/120ºC fan-assisted/gas 1.
2. If not already diced, cut the pork up into small cubes (2cm ones if possible); I find using kitchen scissors is the quickest way to do this.
3. Prep everything else: peel and chop the garlic and shallots, trim and chop the spring onions, rinse the coriander leaves and, if using, chop the palm sugar up into small pieces.
4. Heat a little vegetable oil in an ovenproof, lidded casserole dish and brown the pork a little at a time (if you throw it all in at once and crowd the pan it will steam rather than brown). Once all the pork is browned, take it out of the casserole and put to one side.
5. Put 180ml cold water into the casserole and stir to deglaze the surface of all the nice caramelised brown bits.
6. Return the pork to the casserole with the shallots, garlic, star anise, five-spice powder, light soy sauce, palm sugar and fish sauce. Stir to mix (if the liquid doesn’t come halfway up the meat add a little more water; I didn’t do this because I didn’t read the instruction…it was still very yummy and juicy).
7. Put the lid on the casserole and cook in the oven until the meat is tender (about 40 minutes in my case).
8. If you are having rice, cook it about 15 minutes before the end of the casserole’s cooking time.
9. Once the casserole is done, serve in bowls with plenty of juice and chopped spring onions and coriander sprinkled over the top.
J Peasemould Gruntfuttock Alpha Mike Foxtrot,
Fri 16 Sep 2011, 11:40,
archived)
this should really be in a new thread.on a different website.
(
drbroon abloooobloobloo,
Fri 16 Sep 2011, 11:46,
archived)
Well, it isn't.And it's all way too late for that anyhow. Nyer Nyerny Nyer Nyer.
/should really have grown up by now blog
(/should really have grown up by now blog
J Peasemould Gruntfuttock Alpha Mike Foxtrot,
Fri 16 Sep 2011, 11:47,
archived)
Well, yeah...Everything does. Milk Duds, too.
( J Peasemould Gruntfuttock Alpha Mike Foxtrot,
Fri 16 Sep 2011, 12:29,
archived)