Asian pork with wilted Asian greens
Hi again. I tried this recipe the other night. Again from the delightful Taste.com.au. YAY. Its really nice although i might pull back on the soy sauce next time. hope you enjoy if you try it. I will post the link as well. have fun and happy cooking. http://www.taste.com.au/recipes/2479/asian+pork+with+wilted+asian+greens Preparation Time 10 minutes Cooking Time 25 minutes Ingredients (serves 8) 1 tbs brown sugar 80ml (1/3 cup) tamari (which is a special type of soy apparently i just used normal it worked out pretty well) 6 whole star anise 1 tbs finely grated fresh ginger 1 tbs rice vinegar (i couldnt find this at woolies so i used white vinegar) 1/2 tsp sesame oil 8 (about 1.6kg) pork loin cutlets, excess fat trimmed 60ml (1/4 cup) water 1/2 tsp sesame seeds 1 bunch gai choy, ends trimmed 1 bunch choy sum, ends trimmed 1/2 small Chinese cabbage, coarsely chopped 1 bunch green shallots, ends trimmed, thinly sliced diagonally Method Combine sugar, 60ml (1/4 cup) of the tamari, star anise, ginger, vinegar and oil in a glass bowl. Add the pork and turn to coat. Cover and place in fridge for 3 hours to develop the flavours. Preheat oven to 220°C. Remove pork from marinade and place in a roasting pan. Reserve marinade. Bake in oven for 20 minutes or until pork is brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Meanwhile, combine reserved marinade and water in the roasting pan and bring to the boil over high heat. Cook, stirring, for 5 minutes or until sauce thickens. Add the remaining tamari and stir until well combined. Remove from heat. Heat a wok over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate. Add the gai choy, choy sum, cabbage and green shallot to the wok and stir-fry for 2 minutes or until just wilted. Divide the Asian greens among serving plates and sprinkle with sesame seeds. Top with pork and serve drizzled with sauce. Notes & tips Whole star anise is available from Asian grocery stores and spice shops. Gai choy is a mustard-flavoured Chinese cabbage. It's available from some Woolworths and Asian grocery stores. Source Australian Good Taste - May 2005 , Page 92 Recipe by Nadia French :D
Hi again. I tried this recipe the other night. Again from the delightful Taste.com.au. YAY. Its really nice although i might pull back on the soy sauce next time. hope you enjoy if you try it. I will post the link as well. have fun and happy cooking. http://www.taste.com.au/recipes/2479/asian+pork+with+wilted+asian+greens Preparation Time 10 minutes Cooking Time 25 minutes Ingredients (serves 8) 1 tbs brown sugar 80ml (1/3 cup) tamari (which is a special type of soy apparently i just used normal it worked out pretty well) 6 whole star anise 1 tbs finely grated fresh ginger 1 tbs rice vinegar (i couldnt find this at woolies so i used white vinegar) 1/2 tsp sesame oil 8 (about 1.6kg) pork loin cutlets, excess fat trimmed 60ml (1/4 cup) water 1/2 tsp sesame seeds 1 bunch gai choy, ends trimmed 1 bunch choy sum, ends trimmed 1/2 small Chinese cabbage, coarsely chopped 1 bunch green shallots, ends trimmed, thinly sliced diagonally Method Combine sugar, 60ml (1/4 cup) of the tamari, star anise, ginger, vinegar and oil in a glass bowl. Add the pork and turn to coat. Cover and place in fridge for 3 hours to develop the flavours. Preheat oven to 220°C. Remove pork from marinade and place in a roasting pan. Reserve marinade. Bake in oven for 20 minutes or until pork is brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Meanwhile, combine reserved marinade and water in the roasting pan and bring to the boil over high heat. Cook, stirring, for 5 minutes or until sauce thickens. Add the remaining tamari and stir until well combined. Remove from heat. Heat a wok over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate. Add the gai choy, choy sum, cabbage and green shallot to the wok and stir-fry for 2 minutes or until just wilted. Divide the Asian greens among serving plates and sprinkle with sesame seeds. Top with pork and serve drizzled with sauce. Notes & tips Whole star anise is available from Asian grocery stores and spice shops. Gai choy is a mustard-flavoured Chinese cabbage. It's available from some Woolworths and Asian grocery stores. Source Australian Good Taste - May 2005 , Page 92 Recipe by Nadia French :D