Chinese-style Braised Pork
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 2 heures
Cooking time :
Total time :
Repos : 2 heures
Chinese-style Braised Pork by Xinxin for 4 people:
- 8 pieces of 70g each of farmer's pork meat (such as ham hock or pork shoulder)
- Sunflower oil
- 1 tablespoon of Chinese spices or 5 spices
- 8 small Bintje potatoes, peeled and turned (if desired)
- 2 shallots, peeled and cut in half
- 150g of straw mushrooms or tiny button mushrooms
- 1 liter of liquid veal stock
- 15 cl of soy sauce
- Thyme flowers
- Fine salt
Progression
1- Two hours before cooking, arrange your pork pieces on a tray, sprinkle with salt, 5 spices, and thyme flowers, cover, and refrigerate.
2- Preheat your oven to 180°C (th6) and take the tray out of the refrigerator.
3- In a casserole dish, pour two tablespoons of oil. When it is hot, place your pork pieces and brown them on all sides. Add the half shallots, then the veal stock (or broth), and the soy sauce.
4- When boiling, add your potatoes and mushrooms, cover, and place in the oven for 1 hour and 15 minutes of cooking.
5- Then, take out your casserole dish and let it rest for 15 minutes. Using a small ladle, remove the excess fat that has floated to the surface.
6- On a tray, take out your pork pieces, potatoes, drain them in a colander to recover your mushrooms, then put the liquid back in the casserole dish, check the seasoning, and slightly thicken with cornstarch diluted in cold water if your sauce is not thick enough. Bring to a boil, then put back your meat, potatoes, mushrooms, and shallots in the casserole dish.
2- Preheat your oven to 180°C (th6) and take the tray out of the refrigerator.
3- In a casserole dish, pour two tablespoons of oil. When it is hot, place your pork pieces and brown them on all sides. Add the half shallots, then the veal stock (or broth), and the soy sauce.
4- When boiling, add your potatoes and mushrooms, cover, and place in the oven for 1 hour and 15 minutes of cooking.
5- Then, take out your casserole dish and let it rest for 15 minutes. Using a small ladle, remove the excess fat that has floated to the surface.
6- On a tray, take out your pork pieces, potatoes, drain them in a colander to recover your mushrooms, then put the liquid back in the casserole dish, check the seasoning, and slightly thicken with cornstarch diluted in cold water if your sauce is not thick enough. Bring to a boil, then put back your meat, potatoes, mushrooms, and shallots in the casserole dish.
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