Chinese braised pork with double spring onions

Chinese braised pork with double spring onions

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(6 ratings)

Prep: 15 mins Cook: 2 hrs, 30 mins

Easy

Serves 4
Use spring onions as a vegetable in their own right in this slow-cooked pork dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal392
  • fat21g
  • saturates7g
  • carbs5g
  • sugars3g
  • fibre1g
  • protein38g
  • salt2g
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Ingredients

  • 4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250ml Shaohsing rice wine or dry sherry
  • 100g ginger, finely sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, sliced
  • 12 spring onions, 8 fat ones and 4 thinner ones
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • steamed rice and bok choi, to serve

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.

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Comments, questions and tips

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Comments (5)

mandaljoyce's picture
5

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
5

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
4

Easy and tasty! Yum.

ckandrews's picture
5

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
5

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

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