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Chinese braised pork with double spring onions

Chinese braised pork with double spring onions

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Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal392
fat21g
saturates7g
carbs5g
sugars3g
fibre1g
protein38g
salt2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2010

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Overall rating

Rating: 5 out of 5.9 ratings
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