Posted in: Recipes
Retro Recipe Revival: Twice Cooked Soy Braised Pork with Stir-Fry Chinese LeavesIt’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the early to mid-90s. This week’s Retro-Recipe Revival sees us embrace our oriental side and bring you Twice Cooked Soy Braised Pork with Stir-Fry Chinese Leaves.
Recommended applianceTower 6 Litre Stainless Steel One-Touch Cooker Total time to table: 1 hour 55 minutes Total Cost Per Serving: £4.65 Contains Nuts? No Suitable for Vegetarians? No Serves: 4
- 900g piece of pork belly ribs (skinned)
- 150ml dark soy sauce (plus x 2 tbspns for sauce)
- 150ml dry sherry
- x 1 long red chilli (halved)
- x 4 garlic cloves (peeled)
- 6cm piece fresh root ginger (peeled and sliced)
- 2 star anise
- Sunflower oil (for deep-frying)
- x 1 ½ tbspns hoisin sauce
- x 1 tbspns sugar
- Coriander sprigs (to serve)
- Sea salt
- x 2 tbspns sunflower oil
- 25g piece fresh root ginger (peeled and finely chopped)
- x 1 long red chilli (seeded and finely chopped)
- 400g Chinese leaves (shredded into 2.5cm strips)
- Bring 2.25 litres of water to the boil in your Tower pressure cooker then add the pork, soy sauce, sherry, chilli, half the garlic, 2/3 of the ginger, and the star anise.
- Bring back to the boil and place the lid on securely, bring up to full pressure and cook over a medium heat for 1 hour 20 minutes until the pork is tender.
- Remove the pork from the pressure cooker and set aside on a plate to cool. Then, strain the stock through a fine sieve, reserving 300ml for the sauce (the rest can be saved for soup or frozen).
- To make the sauce; finely chop the remaining ginger and garlic. Heat half a tablespoon of oil in a Tower Cerasure frying pan, add the ginger and garlic, and stir-fry until lightly golden. Add the reserved stock, 2 tablespoons of soy, hoisin sauce, and sugar and leave to simmer for around 15 minutes until reduced.
- Pour around 2.5cm of sunflower oil into a large,heavy duty pan (we recommend using the Tower 26cm Porcelain Enamel Saute Pan ) and heat to 180°C/350F. Whilst the pan is reaching cooking temperature, cut the pork belly into four neat, squared-off pieces and dry well using kitchen paper.
- Place the pork pieces into the pan and deep-fry for 4 minutes until crisp and golden. Be careful as fat tends to spit as the skin crisps up. Remove the pieces and drain, then place in a warm oven to keep crisp.
- To cook the Chinese leaves; heat the oil in a wok or large Tower Cerasure frying pan. Add the ginger and chilli and stir-fry for a few seconds before adding the Chinese leave. Stir-fry for a further 4-5 minutes until the leaves are tender.
- Carve each piece of pork across into three pieces, spoon some of the Chinese leaves on to the centre of warmed plates and stack the pieces of pork on top. Finally, spoon the sauce over and garnish with coriander sprigs to serve.
Did you like this post?