Slow-simmered pork casserole

Name: Slow-simmered pork casserole
Cuisine: China
Ingredients: 2 or 3 spring onions, trimmed and coarsely chopped; 2 tablespoons soft brown sugar; 750 g/1 lb 10 oz piece lean loin of pork, membrane trimmed off; 2 or 3 tablespoons rice wine, sake or dry sherry; 6 tablespoons dark soy sauce; 2 x 2.5 cm /1 inch piece fresh root ginger, peeled and finely chopped; 2 or 3 tablespoons rice wine, sake or dry sherry; 2 or 3 tablespoons rice wine, sake or dry sherry

Preparation info

Difficulty
Complex

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

750 g/1 lb 10 oz piece lean loin of pork, membrane trimmed off
2 or 3

Asia
China

Method

Plunge the pork into boiling water and blanch for 2 minutes. Remove the pork and save the water. Rinse the pork in cold water, pat dry and cut into 5 cm/2 inch cubes.
Put the pork in a heavy-based casserole, with a lid, and pour in enough of the reserved blanching water to just cover the meat (discard the rest).
Bring to the boil, then reduce the heat