Skip to main content

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.  

Comments

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...

Stir-fry Razor clams with mixed vegetables

This is a quickie and easy veggie dish that I whipped up for the 'Winter Solstice' dinner ........ 'Stir-fry Razor clams with mixed vegetables'.