Aromatic Soy Pork Recipes

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AROMATIC SOY PORK



Aromatic soy pork image

A delicious and easy recipe for one - full of leafy veg and spring onions

Provided by Good Food team

Categories     Dinner, Lunch

Time 45m

Number Of Ingredients 13

150-175g/5-6oz pork tenderloin , depending on appetite
150ml chicken stock
2 tbsp soy sauce
1 tbsp dry sherry
1 tsp Chinese five-spice powder or 2 tsp 5-spice paste
2.5cm/1in piece fresh root ginger , peeled and finely sliced
1 garlic clove , peeled and finely sliced
half a bunch (about 4) spring onions , trimmed and left whole
about 50g flat rice noodles
1 small bok choi or a few Chinese cabbage leaves
a drizzle of sesame or vegetable oil
1 tsp toasted sesame seeds
a handful of coriander leaves

Steps:

  • Slice the pork into long thin strips. Put the stock, soy sauce, sherry, 5-spice powder (or paste), ginger, garlic and spring onions into a small saucepan with a lid and bring to a gentle simmer. After about 2 minutes, when the stock ingredients have got to know each other, stir in the pork, cover and let it simmer away, but not boil. It will take about 5 minutes for the pork to change colour and become firm, then you know it is cooked.
  • Put the noodles in a bowl with boiling water and soak for 4 minutes. Cut the bok choi or leaves, widthways, into 2.5cm/1in slices. Drain the noodles and toss with oil and sesame seeds.
  • When the pork is ready, stir in the bok choi, simmer for 1 minute. To serve, pile the noodles into a bowl, spoon pork and other bits on top, pour the broth around and scatter coriander leaves over. And don't forget to keep paper napkins handy for those noodle slurps.

Nutrition Facts : Calories 622 calories, Fat 31 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 6.18 milligram of sodium

SLOW-ROASTED AROMATIC SHOULDER OF PORK



Slow-Roasted Aromatic Shoulder of Pork image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time P1DT5m

Yield 12 servings

Number Of Ingredients 6

1 pork shoulder, skin scored (approximately 12 to 14 pounds)
6 garlic cloves
1/2-inch piece fresh ginger
2 fresh red chiles or 1 teaspoon dried red pepper flakes
3 tablespoons olive oil (not extra-virgin)
4 tablespoons sherry or rice vinegar

Steps:

  • The pork takes 24 hours to cook, which is no cause for alarm, because for about 23 hours and 55 minutes you are ignoring it absolutely. And it makes your house smell like a home should.
  • So, if you're planning to eat this for Sunday lunch, at about Saturday lunchtime, preheat your (clean) oven to the hottest it will go. Sit the pork skin-side-up on a rack over a roasting pan. I like to use a mortar and pestle to make my paste but you could just grate the garlic and ginger (a microplane grater is the tool for the job) and stir in chiles, a tablespoonful of oil and 2 of vinegar if you want. Otherwise, pound together the peeled chopped ginger and peeled cloves with the fresh chiles, adding a tablespoonful of oil and 2 of vinegar when they're squished and paste-like.
  • Using your fingers, rub this paste over the scored skin, pushing bits into the cut lines of the rind. Stagger across to the oven and put in the tray, leaving it for 30 minutes. Meanwhile, into the bowl in which you mixed the paste, pour the 2 remaining tablespoons each of oil and vinegar. When the pork's had its half an hour, remove it from the oven, and turn the temperature down to 225 degrees F. Now turn the pork over: I find it easiest to lift it by hand wearing oven mitts. It makes them dirty, OK, but there is the washing machine...
  • Pour the oil and vinegar over the underside (which is now uppermost on the rack) and put the pork back in the low oven, leaving it there for 23 hours. (Actually, you could leave it longer. One of the joys of this is that it cannot overcook.) Anyway, after 23 hours, or 30 to 40 minutes before you actually want to eat, turn the oven back to the highest it will go, remove the pork and turn it back crackling side up. Put it back in the oven for 30 minutes, in which time it will get hot and crisp, though you can give it another 10 if you feel it needs it.
  • Remove, slice off the crackling in a horizontal swipe of the knife and break it into manageable pieces, then start carving or pulling at the tender meat.

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