Chinese braised pork with double spring onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 4 pieces porkosso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
- 1 tbsp rapeseed oil
- 250ml Shaohsing rice wineor dry sherry
- 100g gingerfinely sliced
- 2 garlic clovessliced
- 12 spring onions8 fat ones and 4 thinner ones
- 1 dried red chilli(look for Kashmiri chillies for a good flavour)
- 500ml chicken or vegetable stock
- 1 tbsp miso paste(optional)
- 2 tbsp soy sauce
- steamed rice and bok choito serve
Nutrition: per serving
- kcal392
- fat21g
- saturates7g
- carbs5g
- sugars3g
- fibre1g
- protein38g
- salt2g
Method
step 1
Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
step 2
Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.
