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Dish of 07 Jun 2009
BLACK BEAN AND GARLIC BRAISED PORK
4 servings
Chinese fermented black beans keep forever and add a distinctive flavour to every dish they¡¯re used in: best yet, most people like them immediately! I like to braise pork neck in this flavourful braising liquid and when the meat is fork tender, serve it with steamed white rice.
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15 ml (2 tablespoons) vegetable oil
1 kg pork neck, cut into big pieces
4 garlic cloves, finely chopped
15 ml (1 tablespoon) fermented black beans
30 ml (2 tablespoons) fresh ginger, finely chopped
2 spring onions, finely sliced
30 ml (2 tablespoons) soy sauce
15 ml (1 tablespoon) Chinese cooking wine (Shaoxing wine) or dry sherry
125 ml (1/2 cup) chicken stock.
Fresh coriander leaves to garnish
Preheat the oven to 160 ¢ªC (325 ¢ªF).
1. Heat the oil in a casserole dish and brown the pork neck. Remove from the casserole and set aside. Discard the fat in the casserole dish.
2. Combine the remaining ingredients and deglaze the casserole dish with the liquid. Return the pork to the dish with the braising liquid and seal tightly with the lid. Cook in the oven for 2 ¨ö to 3 hours until the meat is meltingly tender.
3. Transfer the meat to a warm serving platter and spoon the juices over. Garnish with fresh coriander leaves and serve with steamed white rice.
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