Esta es una exhibición prevé de cómo se va ver la receta de 'Braised Tung Po Pork' imprimido.

Receta Braised Tung Po Pork
by Global Cookbook

Braised Tung Po Pork
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 x Scallion
  • 2 slc Fresh ginger root
  • 1 Tbsp. Sugar
  • 2 Tbsp. Sherry
  • 4 Tbsp. Soy sauce
  • 1 tsp Salt
  • 3 Tbsp. Oil
  • 2 lb Pork
  • 2 c. Water
  • 1 head Mustard cabbage

Direcciones

  1. Cut scallion in 1/2-inch sections. Slice ginger root. Combine sugar, sherry, soy sauce and salt.
  2. Heat oil. Add in ginger and scallion and stir-fry a few times. Stir in sugar-sherry mix to blend. Add in pork and cook over low heat, turning constantly for even coloring.
  3. Meanwhile bring water to a boil in another pan; then add in to pork.
  4. Simmer, covered, till done (about 1-1/2 hrs). Separate mustard cabbage leaves.
  5. Remove pork, but not liquids, from pan. Add in cabbage leaves and cook, uncovered, 20 min, stirring occasionally. Meanwhile cut pork in slices 1/4 inch thick.
  6. Drain cabbage. Transfer to a serving platter. Arrange pork slices on top. Pour gravy over and serve.
  7. VARIATION: In step 3, cook with pork, 1/4 c. dry haddock, squid or possibly turnip (soaked).