Chinese braised pork with double spring onions

Chinese braised pork with double spring onions

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 2 hrs, 30 mins

Skill level

Easy

Servings

Serves 4

Use spring onions as a vegetable in their own right in this slow-cooked pork dish

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
392
protein
38g
carbs
5g
fat
21g
saturates
7g
fibre
1g
sugar
3g
salt
2g

Ingredients

  • 4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
  • 1 tbsp olive oil
  • 250ml Shaohsing rice wine or dry sherry
  • 100g ginger, finely sliced
  • 2 garlic cloves, sliced
  • 12 spring onions, 8 fat ones and 4 thinner ones
  • 1 dried red chilli (look for Kashmiri chillies for a good flavour)
  • 500ml chicken or vegetable stock
  • 1 tbsp miso paste (optional)
  • 2 tbsp soy sauce
  • steamed rice and bok choi, to serve

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Method

  1. Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
  2. Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.

Recipe from Good Food magazine, May 2010

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Comments

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mandaljoyce's picture
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Love this recipe. Have served it at dinner parties and it was a hit. I use dried ginger instead of fresh and it still tastes great.

sharishari's picture
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I added a splash of rice vinegar (~1tbsp) as well as the rice wine for a bit of a tang, and more chillies and this was delicious.

lisacoppen's picture
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Easy and tasty! Yum.

ckandrews's picture
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This is delicious, lovely tender pork with a subtle kick of ginger (though I only used 50g ginger), nice with plain rice or noodles. A regular midweek meal in our house.

svvp34's picture
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This was really tasty, made it with chinese style red cabbage. Used pork shoulder so was quite cheap too!

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