SHANGHAI-STYLE BRAISED PORK
Share this pork dish with your friends for Chinese New Year
Provided by Ken Hom
Categories Dinner, Lunch, Main course, Supper
Time 4h
Number Of Ingredients 17
Steps:
- Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.
- Using a potato peeler, remove 8 strips of zest from the orange. Put the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.
- Make the braising liquid by combining all the ingredients in a very large pot and bringing the liquid to a simmer. Add the bag of spices and the blanched pork, and bring back to a simmer, partially covered, skimming all the while.
- Cover the pot tightly and continue to simmer gently for 3 hours, until the pork fat and rind are very soft and tender. You can do this up to a day ahead, let the pork cool in the liquid, chill overnight, then reheat gently in the liquid before serving.
- Cut the bok choi in halves or quarters depending on their size, or the Chinese leaves into 5cm/2in pieces. When the pork is done, remove it from the liquid. Remove the skin and cut the meat into small pieces. Add the bok choi to the pot and cook over high heat until it is very tender about 3 minutes. Remove the bok choi from the cooking liquid and place on a warm dish. Arrange the pork on top.
- Skim off all the fat from the braising liquid and boil it to reduce it by about half. Pour some over the meat to moisten it and serve the rest separately. (You will probably have a lot leftover.) Serve with rice.
Nutrition Facts : Calories 546 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Protein 48 grams protein, Sodium 14.4 milligram of sodium
STIR-FRIED BEAN SPROUTS WITH PORK
Provided by Ken Hom
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chop the pork into small coarse bits. In a small bowl, combine it with the rice wine, 1 teaspoon of the soy sauce, sesame oil and cornstarch.
- Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well.
- Heat a wok or large saute pan until it is hot. Add 2 tablespoons of the oil and the ginger pieces. When the ginger has browned, remove it with a slotted spoon. Put in the pork and stir-fry for 2 minutes. Remove the pork with a slotted spoon.
- Reheat the wok and add the remaining oil. When the oil is very hot, add the shrimp paste and stir-fry it for 10 seconds. Then add the sprouts and the remaining 2 teaspoons of soy sauce. Continue to stir-fry for 4 minutes. Return the pork to the wok and mix very well with the sauce, continuously stir-frying for another minute. Give the mixture several good stirs, turn onto a platter and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 1 gram
SHANGHAI-STYLE PORK AND BEAN SPROUTS
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Slice the pork into matchstick slices. Put the pork in a bowl and add the garlic, 2 tsp rice wine, cornstarch, soy sauce, sesame oil, sugar, 1/2 tsp salt and 1/4 tsp of pepper. Stir to combine. Heat a wok until hot. Swirl in the olive oil. Add the pork and cook until no longer pink. Add the bean sprouts (bamboo shoots and watercress) then the remaining 2 tsp rice wine, 1/2 tsp salt and 1/4 tsp pepper and stir fry 1/2 minutes until the pork is cooked through and the vegetables are hot.
More about "walter keis shanghai style pork and bean sprouts recipes"
RECIPE: CELEBRATE CHINESE NEW YEAR WITH SWEET-AND-SOUR PORK
From timescolonist.com
STIR FRY PORK MEAT WITH CHINESE CABBAGE AND BEAN SPROUT/EASY
From youtube.com
SHANGHAI-STYLE SWEET AND SOUR PORK RIBS - CURIOSITY TO THE OVEN
From curiositytotheoven.ca
WALTER KEI’S SHANGHAI-STYLE PORK AND BEAN SPROUTS
From recipenet.org
BEAN SPROUTS AND PORK STIR FRY | 10 MINUTES
From lowcarbingasian.com
PORK GUISANTES (FILIPINO PORK AND PEAS STEW)- KAWALING PINOY
From kawalingpinoy.com
BBQ ROAST PORK WITH BEAN SPROUTS - KWOKLYN WAN
From kwoklynwan.com
WEEKNIGHT PORK AND BEAN SPROUTS STIR-FRY RECIPE
From seriouseats.com
WALTER KEI'S SHANGHAI-STYLE PORK AND BEAN SPROUTS RECIPE
From recipeofhealth.com
WALTER KEI'S SHANGHAI-STYLE PORK AND BEAN SPROUTS RECIPE - EAT …
From eatyourbooks.com
WALTER KEI'S SHANGHAI-STYLE PORK AND BEAN SPROUTS
From foodnetwork.cel28.sni.foodnetwork.com
PORK, BEAN SPROUT AND CHINESE CHIVE STIR-FRY - クックパッド
From cookpad.com
WALTER KEIS SHANGHAI STYLE PORK AND BEAN SPROUTS RECIPES
From gengo.keystoneuniformcap.com
LUMPIA SHANGHAI RECIPE (WITH FREEZER INSTRUCTIONS)
From thekitchn.com
STIR FRY BEAN SPROUTS WITH MINCED PORK (KETO, GLUTEN …
From yangsnourishingkitchen.com
PORK CHOP SUEY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
From thewoksoflife.com
SLOW COOKER COUNTRY-STYLE PORK AND BEANS RECIPE WITH …
From streetsmartkitchen.com
WALTER KEI'S SHANGHAI-STYLE PORK AND BEAN SPROUTS
From bottomlessbites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love