Chinese Braised Pork Shoulder
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Total time: 3-3.5 hours
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Serves 7
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3.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
UTENSILS
Measuring cups and spoon, knife, chopping board, metal spoon or turner, stainless steel bowl, cooking pot, and wok or frying pan.
INSTRUCTIONS
1.
Soak the cloud ear fungus in hot water for 20 mins then drain and rinse thoroughly. Slice into quarters. Set aside.
2.
Heat oil in a wok over a medium to high flame.
3.
Add the pork shoulder cubes and fry until all sides are slightly golden.
4.
Remove the pork cubes from the wok and place them in a colander to drain away excess oil.
5.
Pour out the oil from the wok into a bowl. Add in 2 tablespoons of oil to the wok and turn the heat to low.
6.
Add in the slices of ginger and spring onions and fry until fragrant.
7.
Add in the cloud ear fungus and continue stir frying.
8.
Add in the fried pork shoulder cubes. Mix well and add the five-spice powder, star anise seed and cinnamon stick.
9.
Add the chicken stock and allow the mixture to come to a gentle simmer for 2 hours.
10.
Add the rock sugar, dark and light soy sauces and continue to simmer until all the sugar has dissolved and the sauce has thickened.
11.
Add the Shaoxing wine along the edges of the sauce mixture and allow to continue simmering for another 10 seconds. Turn off the flame.
12.
In an empty pot, bring some water to boil, blanch the bokchoy for 1-2 minutes and drain well.
13.
Dish up and serve.
NUTRITION INFORMATION (PER SERVING)
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Energy (kcal)
217
Carbs (g)
13.7
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Proteins (g)
14.2
Fats (g)
10.7
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Fibre (g)
3.2