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Braised Hand Of Pork With Rice and Oriental Flavours
3 lb Hand of pork with the trotter left on
2 tb Soy sauce
1 tb Rice vinegar or sherry vinegar
1 tb Toasted sesame oil
2 tb Szechuan pepper; crushed
1 ts Five spice powder
2 ts Finely-grated fresh ginger
1 ts Molasses or dark muscovado sugar; (1 to 2)
1/8 pt Water or stock
2 Star anise pods
1 Onions; peeled and thinly (1 to 2) sliced
1 Piece dried tangerine peel; soaked and finely shredded
8 Dried Chinese mushrooms; soaked and sliced
1 Lemongrass stalk; split down the middle
1 lb Jasmine or Thai fragrant rice
2 pt Water or stock
2 tb Fresh coriander; chopped (2 to 3)
3 Spring onions or garlic chives; chopped (3 to 4)
Mix all the marinade ingredients, rub well into the pork and leave it in the fridge overnight, or for a few hours, or cook it straight away. Put it in a deep casserole with the sauce ingredients and any remaining marinade. Preheat the oven to 150C/300F/gas2.
Cover the casserole with a lid and cook for about 2 hours in the lower half of the oven. Remove the lid and add the rice ingredients.
Stir in the rice, bring to the boil on top of the stove then put the casserole back in the oven for a further 45-60 minutes. Add more liquid if necessary. The dish should be quite moist and sticky and will not spoil if left a little longer in the oven.
Serve from the casserole.
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