Thursday, September 10, 2009

Braised Roast Pork

I love Chinese food and I got to learn how make a lot of amazing dishes from my dearest friend Min. She has been a wonderful teacher and I never would have thought I could make Chinese food like this at home. This is an amazing Chinese pork dish that she taught me to make. The traditional way to cook this meat is by steaming it, but since I don't have the big three tiered steamer like she had I to modify the recipe to use a slow cooker instead. It works just the same and you have to watch it a lot less.

Serves 3-4 (increase sauce proportions for bigger cuts of meat)


1 lb or 1/2 kg pork loin or fillets or ribs
2 Tbsp hoisin sauce
2 Tbsp oyster sauce
2 cloves garlic - minced
1 Tbsp Chinese rice wine
1/2 Tbsp Thai chili sauce
1/2 Tbsp honey
1 Tbsp light soy sauce
2 Tbsp ketchup
1 Tbsp Thai chili sauce


Add meat to boiling water and boil again for 2-3 minutes. (This is meant to kill off any bacteria) Then rinse the meat in cold water.

Mix up the rest of the ingredients except for the ketchup and last bit of Thai chili sauce (that will be added later.

Put the meat into a smaller glass bowl this is sitting in a water bath within your slow cooker/crockpot. Have enough water in the cooker to go half way up the bowl. Pour the sauce over the meat. Put on the cover and let cook on high for 4-5 hours. (Be sure that the water doesn't get too low in the slow cooker)

When the meat if fully cooked skim the fat off the top of the sauce before pouring the sauce into your wok. Turn on med-high heat until it starts to bubble. Add the ketchup and last bit of chili sauce and cook until the sauce thickens.

While the sauce is bubbling you can slice up your meat thickly (3/4 to 1 inch thick). Then pour the thicken sauce over the top of the meat.  This tastes amazing and has just a little bit of a spicy kick because of the chili sauce. If you don't like too much spice, just reduce the amount of chili sauce and add more ketchup.

This dish tastes great served up with Special Fried Rice or plain Fragrant Jasmine Rice. Also a side of stir fry veggies with a splash of sesame oil and soy sauce is amazing to cut the richness of the pork's sauce.

1 comment:

  1. I am going to try this tomorrow....Looks Fantastic. Thanks for the play-by-Play directions-Mel (Loffer) Junkins