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Mild Tangy Braised Pork Shoulder ~ 酸红烧猪肩

 


This is a mild gingery and tangy dish, not too spicy and with the correct amount of sweetness to whet your appetite.   This a very appetising dish as I like to cook it till semi-dry so that the sauce can be nicely infused into the meat to make it more tasty.

Mild Tangy Braised Pork Shoulder  ~  酸红烧猪肩 

Ingredients

  • 650 gm pork shoulder, cut into bite size
  • 4 pips of garlic, chopped
  • 3 slices ginger, chopped
  • 4 dried chillies
  • 2 pieces tamaraind skin
  • 1 Tbap dark soy sauce
  • 1.1/2 Tbsp light soy sauce
  • 1 Tbsp brown sugar or rock sugar and to taste
Method
  1. Soak the dried chillies in hot water to soften.
  2. With some oil in a pan saute the chopped garlic and ginger till fragrant.  Add in the pork shoulder, stir fry, add in the dried chillies and tamarind skin.  Add in the dark and light soy sauces, sugar and enough water to cover the meat.  Once it starts to boil, switch to medium flame, cover with lid and let it simmer till the pork is tender.  Cook till semi-dry and test for taste.
  3. Dish up and serve with plain rice.  

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