312 rating
4-5 stars based on 97 reviews
Всем привет! С 1 августа у нас стартует очень интересный конкурс "312 к пяти". Победитель ... Город 312: Жанры: альтернативный рок, поп-рок. Годы: 2001 — наши дни. Страна Киргизия. Откуда 00:00 穴位 08:40 腹式呼吸 11:43 蹲下站起 14:48 治百病範例 NHK 老師沒教的事 20110110 活腦強筋運動 -- 龜速慢跑 https://www ... The XM312 was a heavy machine gun derived from the XM307 25 mm autocannon and chambered for the .50 BMG cartridge. It was designed in response to a request by the U.S ... Спеціалізована середня загальноосвітня школа i ступеня №312 з поглибленим ... 312 in various calendars; Gregorian calendar: 312 CCCXII: Ab urbe condita: 1065: Assyrian calendar: 5062: Balinese saka calendar: 233–234: Bengali calendar −281 2014/312/EU: Commission Decision of 28 May 2014 establishing the ecological criteria for the award of the EU Ecolabel for indoor and outdoor paints and varnishes ... Book now at 312 Chicago in Chicago, explore menu, see photos and read 3426 reviews: "Had a great time at 312 Chicago! It was the perfect place before going to the ... A favorite among restaurants near the Chicago Theater District, 312 Chicago offers guests an inviting atmosphere & a sumptuous Italian cuisine coupled with an ... EASY TO REMEMBER URL: 'AreaCode.org/312' provides info on 312 Area Code 312 and other US area codes, including area code maps, and cities within 312 Area Code.

312,

Recipes, reviews and the ruination of my figure

 
 
 
 

312,

Pages

http://xanax.blooming.me http://cialis-for-you.soup.io http://recommendation.spruz.com https://tackk.com/valium http://kopiman.beep.com http://juiko.site.pro http://cialis.260mb.net

312,

Soy and anise braised pork bellyI know a lot of you come here for the Chinese and Malaysian recipes, and it hit me last week that I’ve not produced anything new in that line for a couple of months. This soy and anise pork has been worth the wait, though – here, belly pork is braised in a deeply fragrant and savoury sauce until it’s so tender that it positively melts in the mouth.

Star anise is a beautiful, flower-shaped spice from a Chinese evergreen; it’s an entirely different species of plant from European anise, although it has a similar flavour. It’s one of the aromatics used in five-spice powder, and has a warm, intensely fragrant taste. There’s been something of a shortage of the spice in recent years because an acid found in star anise is used in making Tamiflu, the anti-influenza drug. Happily for the cooks among you (and those with flu), drugs companies have since started to synthesise shikimic acid, so star anise is back on the shelves again. The Chinese use it as an indigestion remedy – you can try it yourself by releasing a seed from the woody star and chewing it after a meal if you feel you’ve overindulged.

This recipe capitalises on the affinity star anise has for rich meats like pork. Belly pork is one of my favourite cuts of meat (you can find some more recipes for belly pork here) – it’s flavourful, has brilliant texture, and the fat gives it a wonderful unctuous quality as it bastes itself from within. To serve four with rice and a stir-fried vegetable, you’ll need:

1 kg pork belly
1 tablespoon honey
1 teaspoon five-spice powder
2 tablespoons lard or flavourless oil
5 cloves garlic
6 shallots
4 flowers of star anise
2 tablespoons soft brown sugar
4 tablespoons dark soy sauce
2 teaspoons salt
250 ml pork or chicken stock

Using a very sharp knife or a Chinese cleaver, chop the pork into strips about 1.5 cm thick. (Do not remove the skin, which will become deliciously melting when cooked.) Mix one tablespoon of the soy sauce with the honey and five-spice powder in a bowl, and marinade the sliced pork in the mixture for an hour.

Chop the garlic and shallots very finely. Heat the lard to a high temperature in a thick-bottomed pan with a close-fitting lid, and fry the garlic, shallots, star anise and brown sugar together until they begin to turn gold. Turn the heat down to medium, add the pork to the pan with its marinade, and fry until the meat is coloured on all sides.

Pour over the chicken stock, and add the salt and the rest of the soy sauce. Bring the mixture to the boil, reduce to a gentle simmer, cover and continue to simmer for two hours, turning the meat every now and then. If the sauce seems to be reducing and thickening, add a little water.

This is one of those recipes which is even better left to cool, refrigerated, and then reheated the next day.

Share

Related posts:

  1. Babi chin – Braised pork with soy beans
  2. Malaysian braised pork with steamed buns
  3. Crispy Chinese roast pork
  4. Twice-cooked aromatic pork hock
  5. Crispy pork belly with bak kut teh spicing
January 14th, 2008 | Tags: , , , , , , | Category: Savoury recipes

18 comments to Soy and anise braised pork

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Recent posts

Copyright © 2017 Gastronomy Domine - All Rights Reserved
Powered by WordPress & Atahualpa