honey glazed pork

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Cooking receipe to make honey glazed pork under category General Recipes. You may find some video clips related to this receipe below.

honey glazed pork

chinese

western region

450g boned pork chops at least 3.5cm thick

1/4 teaspoon salt

2 spring onions

2 slices fresh ginger

1 tablespoon oil

braising sauce

400ml rice wine or 150ml dry sherry mixed with 300ml chicken stock

110g sugar or Chinese rock sugar

1 1/2 teaspoons black peppercorns or roasted Sichuan peppercorns (qv)

Lightly salt the meat and set it aside.

Cut the spring onions into 7.5cm lengths and curt the ginger into slices 7.5cm x .5cm.

Heat the oil in a wok or large frying pan.

Reduce the heat and then add the spring onions and ginger.

After a few seconds add the meat and cook it until it browns.

Bring the braising sauce iagredients to the boil in a heavy pot or casserole and then turn the heat down to a simmer.

Add the browned pork spring onions and ginger mixture.

Turn the heat as low as possible cover and simmer for about 40 minutes or until the pork is tender.

When the chops are cooked remove them from the liquid and let them cool slightly before you slice them cutting them diagonally.

Remove any surface fat from the braising liquid and spoon some of it over the pork slices.

Serve immediately.

The rest of the braising liquid can be cooled and frozen for future use. (Remove any surface fat before transferring it to the freezer.)

Serve with plain steamed rice and a simple green vegetable dish.

This is my adaptation of a famous Chinese dish called Honey Flam with Lotus Seed. Chinese ham is braised in sugar rice wine and lotus seeds until the mixture is reduced to a syrup which glazes the ham like honey. This process usually takes about 4 hours but I have found that the method can be applied to thick pork chops taking considerably less time but with excellent results.

Serves 4Sweet and sour pork

chinese

southern region

350g lean pork

1 tablespoon dry sherry or rice wine

1 tablespoon light soy sauce

1/2 teaspoon salt

50g green pepper (about 1/2)

50g red pepper (about 1/2)

50g carrots

50g spring onions

1 egg beaten

2 tablespoons cornflour

400ml oil preferably groundnut

75g tinned lychees drained or fresh orange segments

sauce

150ml chicken stock

1 tablespoon light soy sauce

1/2 teaspoon salt

1 1/2 tablespoons cider vinegar orChinese white rice vinegar

1 tablespoon sugar

1 tablespoon tomato paste

1 teaspoon cornflour

1 teaspoon water

Cut the pork into 2.5cm cubes.

Put the cubes into a bowl together with the sherry or rice wine 1 tablespoon of light soy sauce and l/2 teaspoon salt and marinade for 20 minutes.

Meanwhile cut the green and red peppers into 2.5 cm squares.

Peel and cut the carrots and spring onions into 2.5cm cubes. (The uniform size of meat and vegetables adds to the visual appeal of the dish.)

Bring a pot of water to the boil and blanch the carrots in it for 4 minutes; drain and set aside.

Mix the egg and cornflour in a bowl until they are well blended into a batter.

Lift the pork cubes out of the marinade put them into the batter and coat each piece well.

Heat the oil in a deep fat fryer or large wok until it is almost smoking.

Remove the pork pieces from the batter with a slotted spoon and deep fry them.

Drain the deep fried pork cubes on kitchen paper.

Combine the chicken stock soy sauce salt vinegar sugar and tomato paste in a large saucepan. Bring it to the boil.

Add all the vegetables but not the Iychees or oranges and stir well.

In a small bowl blend together the cornflour and water.

Stir this mixture into the sauce and bring it back to the boil.

Turn the heat down to a simmer.

Add the Iychees or oranges and pork cubes.

Mix well and then turn the mixture onto a deep platter.

Serve at once.

Serves 4

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