Step 6: Using a slotted spoon, lift out the pork belly, carrots, shallots and braising aromatics from the stock pot and place on a large platter. Scoop out the eggs and cut in half.
Step 7: Spoon the sauce over the pork and arrange the egg halves on top to serve.
Step 8: Strain and freeze the master stock to use again. Red braise master stock
1. Place all ingredients in a large stockpot and bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.
2. Use as directed in recipe or cool and store in an airtight container in the refrigerator for up to three days or strain and freeze to use again.
Makes 3.5 litres
SLOW-COOKED RED-BRAISED PORK BELLY WITH CARROTS, EGGS & SHALLOTS
Ingredients 1.
2. 3.
4. 5.
3.5 litres red braise master stock (see below)
450g free-range boneless pork belly, skin on, at room temperature, cut into 2cm pieces.
4 free-range eggs, at room temperature 3-4 carrots, halved if large
6. 1 tbsp dark brown sugar 7.
4 red shallots, peeled but left whole 1 tsp light soy sauce
8. 1 tsp malt vinegar 9. ¼ tsp sesame oil 10. For the red braise master stock 11. 4 spring onions, trimmed and halved 12. 80g ginger, thickly sliced 13. 6 garlic cloves, crushed 14. 4 strips (about 6cm x 1cm) orange peel, white pith removed 15. 8 star anise 16. 4 cinnamon quills 17. 375ml (1½ cups) light soy sauce 18. 250ml (1 cup ) shao hsing wine 19. 185g (1 cup) lightly packed dark brown sugar 20. 1 tsp sesame oil 21. 3 litres cold water
Method
Step 1: Make the red braise master stock (see recipe below) in a large stockpot that will later fit the pork, eggs, carrots and red shallots.
Step 2: Meanwhile, place pork belly in a large saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes, then drain. This will remove any impurities from the meat.
Step 3: Place eggs in a small saucepan of boiling water and cook for seven minutes (or eight minutes if using eggs straight form the fridge). Remove eggs using a slotted spoon and refresh under cold water. Carefully peel eggs and drain on kitchen paper to remove excess liquid.
Step 4: When the stock is ready, return to the boil. Add pork, eggs, carrots and red shallots, cover the entire surface with a round of baking paper and simmer gently for 45 minutes or until pork is tender. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary. To check it's ready, pierce the pork with a small knife – you should meet no resistance.
Step 5: When the pork is just about cooked, scoop out 250 millilitres (1 cup) stock from the pork and place in a small saucepan. Add sugar, soy sauce, vinegar and sesame oil and cook over medium-high heat for five minutes or until sauce is reduced by half and syrupy.
56 I INDIAN MIRROR JAN 2018
Ingredients 1.
STEAMED SNAPPER FILLETS WITH GINGER & SHALLOTS
4 x 100g snapper fillets
2. 1/3 cup water 3. 2 tbsp shao hsing wine 4.
2 tbsp ginger julienne
5. 1 Chinese cabbage (wombok) leaf 6. 1/2 tsp white sugar 7.
2 tbsp light soy sauce
8. 1/4 tsp sesame oil 9.
Method
Step 1: Place fish in a shallow heat proof bowl that will fit inside a steamer basket. Pour water and wine over fish, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 5-6 minutes.
Step 2: Cut Chinese cabbage leaf into four squares and slip inside steamer. Cover and
1/2 cup spring onion, julienned
10. 1 1/2 tbsp peanut oil 11. 1/4 cup coriander leaves
steam for a further 2-3 minutes, or until cabbage has warmed through and fish is just cooked. The flesh should be white; if it is still translucent, cook for another minute or so.
Step 3: Remove cabbage from steamer and arrange on a serving plate. Using a spatula, carefully remove fish fillets from steamer, and place on top of hot cabbage.
Step 4: Pour any liquid left in bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion.
Step 5: Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. Sprinkle fish with remaining spring onion, coriander, and serve at once.
Tips: Feel free to add exotic Asian mushrooms such as shiitake, shimeji or oyster mushrooms. If you do not eat pork or are a vegetarian, omit the pork entirely and add your favourite vegetables – thick slices of white radish and cauliflower florets plus chunks of zucchini, potatoes or fennel. For a less hearty version, simply omit the boiled eggs.
After cooking with the stock, you can strain it and freeze it indefinitely to use again. It will develop a stronger flavour each time you use it.
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