Braised Ginger Pork Slices

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Delightful Gingery Pork Slices

Ready : 15  mins [Prep : 5 mins † Cooking : 10 mins] Printable Recipe

 

Similar to ‘Braised Ginger Chicken’, “Braised Ginger Pork Slices” is another humble dish and again, an absolutely favorites among the Chinese households (well, at least at The VianD household…LoL). This dish is not only delicious but also really simple to cook with limited Ingredients. The preparation method is similar to, ya..U guessed it, – ‘Braised Ginger Chicken’.  A minuscule splash of Sesame oil and Shaoxing wine just before plating, simply generates a divine mouth-watering aroma. (*🤔* Just like “Braised Ginger Chicken’, wonders why it took so long for The VianD to share this dish *?*) Here’s The Viand’s take on Braised Ginger Pork Slices.

IngredientS

MAIN :

  • Mixture of Pork-belly and lean Pork slices. U don’t have to mix, just use one or the other if U so choose.
  • Lots of sliced Ginger and Parsley stem (Optional).

SEASONING :

  • Salt, Sugar, White pepper, Oyster sauce, Light soy, Dark soy, Sesame oil and Shaoxing wine. A little Corn-starch water mixture as thickening agent (Optional). All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

  • Step 1 : Start by sautéing some chopped Garlic and the Ginger till aromatic and slightly browned on medium/low heat. Add the Pork slices and let them sit a little to kinda get seared till turn whitish and aromatic. Add a tiny bit of Black soy, just for coloring. Mix well and add water (this will be ur sauce, add more if U want more sauce), turn up the heat and bring to boil. Turn heat to medium/low, cover and let it simmer a few mins or till water rendered down to slightly thicken. Add the Parsley stem, a few quick stirs and add the rest of Seasoning Ingredients, mix well again. Viola, ur plate of aromatic gingery “Braised Ginger Pork Slices” is ready to be served hot.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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