Text 18009, 93 rader
Skriven 2008-12-17 22:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: In the kitchen
==========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> I'd consider it, but lobster is too expensive up there
 
 JW> We would expect you to bring them with you.

 DS> What??  You never said anything about a dowry!!

Well you have been invited to join an illustrious family! [g]

This next is from Taiwan:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Dongpo Pork
Categories: Chinese, pork
  Servings: 8

      1 kg piece pork belly
      2 TB vegetable oil
      1 TB tea leaves
      4    stalks scallions
      7    cm  length fresh, young
           ginger, sliced lengthways
           into matchstick widths
    300 g  broccoli, cut into
        sm florets
      1 c  water
      8    cloves garlic, lightly
           crushed
      5 sl old ginger (or 7 slices
           young ginger)
      1 TB black peppercorns
      4 TB soy sauce
      2 TB yellow wine (e.g. Shaoxing
           wine)
    1/2 TB sesame oil
      2 TB sugar
           THICKENING:
      1 ts corn flour, 
      1 TB water, stirred well before
           use

Hangzhou's trademark dish. To eat dongpo pork is to begin to
understand the role of fat in making meat taste good.

The dish is named after revered Song Dynasty poet, artist and
calligrapher Su Dongpo, who is supposed to have invented, or at
least inspired it. The meat should be so tender that you can quite
easily pry it away in small pieces with chopsticks. As it is made
from a slab of pork belly, there is a lot of fat, but the lengthy
cooking time (3-1/2 hours) results in fat sans much of its
greasiness. Eat as little of the fat as you choose. The accompanying
ginger and plainly cooked broccoli also help offset the fat. You
will need at least four hours to make dongpo pork during which time
it is simmered twice, braised, sauted and steamed.

Method

Blanch pork in a pot of boiling water. Throw out water. Put pork
back in pot and cover with water. Bring to a boil, and simmer for 30
minutes. Heat a wok and add sauce ingredients. Mix well and bring to
a boil. Add pork and cook each surface for a few minutes over a
medium heat. Remove pork and drain well. Pour remaining sauce into a
small saucepan and set aside. Clean and drain wok. Heat vegetable
oil to a medium heat. Fry pork on all sides until it is well
browned, making sure skin side is a little crispy. Steep tea leaves
in hot water for a couple of minutes, remove and set aside. Place
pork in pot of water again–topping up water if necessary. Add tea
leaves and simmer for 30 minutes. Place scallion stalks on bottom of
a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork
after 1 hour (because of long steaming time, you may need to
replenish steamer water). Add broccoli to steamer for final 5
minutes of cooking time (boil it separately for 3 minutes if there
is no room in steamer. Remove pork to a serving dish and arrange
broccoli around it. Reheat sauce in saucepan, adding and stirring in
thickener. Pour over pork and serve. Garnish with young ginger
slivers, which are meant to be eaten. 

Notes: The leftover simmer water makes a good pork stock.

From: Eating China
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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