| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Frances, Bissell’s, Kitchen |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Hand of pork with the trotter left on |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Rice vinegar or sherry vinegar |
| 1 |
tb |
Toasted sesame oil |
| 2 |
tb |
Szechuan pepper; crushed |
| 1 |
ts |
Five spice powder |
| 2 |
ts |
Finely-grated fresh ginger |
| 1 |
ts |
Molasses or dark muscovado sugar; (1 to 2) |
| 1/8 |
pt |
Water or stock |
| 2 |
|
Star anise pods |
| 4 |
|
Cloves |
| 1 |
|
Onions; peeled and thinly |
|
|
(1 to 2) |
|
|
; sliced |
| 1 |
|
Piece dried tangerine peel; soaked and finely |
|
|
; shredded |
| 8 |
|
Dried Chinese mushrooms; soaked and sliced |
| 1 |
|
Lemongrass stalk; split down the |
|
|
; middle |
| 1 |
lb |
Jasmine or Thai fragrant rice |
| 2 |
pt |
Water or stock |
| 2 |
tb |
Fresh coriander; chopped (2 to 3) |
| 3 |
|
Spring onions or garlic chives; chopped (3 to 4) |
INSTRUCTIONS
MARINADE
SAUCE
RICE
Mix all the marinade ingredients, rub well into the pork and leave it
in the fridge overnight, or for a few hours, or cook it straight
away. Put it in a deep casserole with the sauce ingredients and any
remaining marinade. Preheat the oven to 150C/300F/gas2.
Cover the casserole with a lid and cook for about 2 hours in the
lower half of the oven. Remove the lid and add the rice ingredients.
Stir in the rice, bring to the boil on top of the stove then put the
casserole back in the oven for a further 45-60 minutes. Add more
liquid if necessary. The dish should be quite moist and sticky and
will not spoil if left a little longer in the oven.
Serve from the casserole.
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