Rose’s Kitchen

Stewed Pork


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


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


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.


January 19, 2007 - Posted by | Meat

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