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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:50 |
Total Time: |
2:30 |
Ingredients: |
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Ingredients
2 lb. of belly pork,large dice. 3 large onions halved and thinly sliced
6 tbsp. of dark soy sauce
10 tbsp. of Sunflower oil for frying in
6 tbsp. of water
2 tbsp. of sugar
4 tbsp. of dry red wine
2 inches of fresh ginger peeled and finely grated
(5 square inches) dried tangerine peel
2 .5 cm (1 inch) cinnamon stick and a Tablespoon of tomato puree
1/2 tsp. peppercorn, dry roasted and grounded (ground black pepper)
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Directions:
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Put diced pork deriended into bowl with soy sauce and a touch of red colouring, mix well together and rest for 2 hours in fridge.
Preheat oven to 160C gas mark 3.
Heat the oil in a medium sized oven proof casserole dish to 1900C/3750F.
Lift pork out of soy sauce and deep fry in batches, turning until nicely brown.
Discard the cooking oil, return the Pork to the casserole dish and add the remaining soy sauce and all the other ingredients.
Cover with a well fitting lid and cook in the oven for 2-3 hours, until the meat is really tender and the sauce is thick and sticky
Serve with steamed rice.
Tangerine peel?
I peeled one and dried skin in a low oven.
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Slightly Chinese with a Greek back gound.
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