Rose’s Kitchen

Stewed Pork

Ingredients:

1 kg pork chop

15 dried mushrooms

10 water chestnuts

2 pieces sugar cane (about 6″ long)

1 piece dried tangerine peel

3 cups cooking oil

cornflour for coating meat

3 cloves garlic

Seasoning:

1 tbsp oyster sauce

1 tbsp light soya sauce

2 tsp sesame oil

1 tsp salt

1 tsp sugar

1 tsp pepper

1 litre water

Method:

1.  Soak mushroom in water till softened, wash and squeeze dry.  Remove skin of chestnuts and cut into slices.

2.  Remove excess fat from pork and cut into pieces about 2″ long.  Boil pork chop pieces in pot of boiling water for about 2 minutes.  Dish out and wash in running water, drain.

3.  Sprinkle pieces of chop with cornflour and deep fry in hot oil till brown. 

4.  Wash wok, reheat with 1 tbsp oil and add in the 3 garlic cloves and fry till fragrant.  Add in mushrooms, chestnut slices, tangerine peel and fried pork chops.  Add in seasoning and stir-fry well and transfer to a clay pot.

5.  Add in 1 litre water and the smashed sugar cane pieces and simmer over low heat till meat is tender.

Advertisements

January 19, 2007 - Posted by | Meat

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: