Slice boneless pork but into 1/2 inch slices

Marinate in sesame oil, soy sauce, crushed garlic, crushed ginger and water
for 30 minutes to an hour. All measurements to taste.

Brown in pan in hot oil then drain off oil, add 2 cups thinly sliced leaks,
more garlic and ginger, sesame oil, Chinese cooking wine and two teaspoons
sugar. Braise for 20-30 minutes turning once or twice.

Serve with steamed rice.

It makes a very tender and tasty dish. The sugar makes for a thicker sauce.
It really does not come through in the flavor profile. I often omit it and
it still comes out great.

Paul M. Cook wrote:
> Slice boneless pork but into 1/2 inch slices
>
> Marinate in sesame oil, soy sauce, crushed garlic, crushed ginger and
> water for 30 minutes to an hour. All measurements to taste.
>
> Brown in pan in hot oil then drain off oil, add 2 cups thinly sliced
> leaks, more garlic and ginger, sesame oil, Chinese cooking wine and
> two teaspoons sugar. Braise for 20-30 minutes turning once or twice.
>
> Serve with steamed rice.
>
> It makes a very tender and tasty dish. The sugar makes for a thicker
> sauce. It really does not come through in the flavor profile. I
> often omit it and it still comes out great.

Could you be more specific about the amount of liquids? I don't usually
braise but I might give this one a try - or how deep should it be, e.g.,
should it cover the 1/2-inch slices completely?

Thanks.

-S-

"Steve Freides" > wrote in message
...
> Paul M. Cook wrote:
>> Slice boneless pork but into 1/2 inch slices
>>
>> Marinate in sesame oil, soy sauce, crushed garlic, crushed ginger and
>> water for 30 minutes to an hour. All measurements to taste.
>>
>> Brown in pan in hot oil then drain off oil, add 2 cups thinly sliced
>> leaks, more garlic and ginger, sesame oil, Chinese cooking wine and
>> two teaspoons sugar. Braise for 20-30 minutes turning once or twice.
>>
>> Serve with steamed rice.
>>
>> It makes a very tender and tasty dish. The sugar makes for a thicker
>> sauce. It really does not come through in the flavor profile. I
>> often omit it and it still comes out great.
>
> Could you be more specific about the amount of liquids? I don't usually
> braise but I might give this one a try - or how deep should it be, e.g.,
> should it cover the 1/2-inch slices completely?


I add enough for about halfway up the slices. It is cooked covered so you
don't need a lot. Then I cook it down to desired thickness.

On 5/13/2013 11:08 AM, Paul M. Cook wrote:
> Slice boneless pork but into 1/2 inch slices
>
> Marinate in sesame oil, soy sauce, crushed garlic, crushed ginger and water
> for 30 minutes to an hour. All measurements to taste.
>
> Brown in pan in hot oil then drain off oil, add 2 cups thinly sliced leaks,
> more garlic and ginger, sesame oil, Chinese cooking wine and two teaspoons
> sugar. Braise for 20-30 minutes turning once or twice.
>
> Serve with steamed rice.
>
> It makes a very tender and tasty dish. The sugar makes for a thicker sauce.
> It really does not come through in the flavor profile. I often omit it and
> it still comes out great.
>
>

Sounds tasty - will try it next time. Too bad I didn't read this
yesterday. Last night I made pork adobo.

Cut pork butt into cubes, cover with water and boil for 5 minutes. Drain
water and rinse meat until water is clean. Add water almost to cover,
add shoyu, garlic, whole peppercorn, 4 or 5 bay leaves, a little ginger,
and vinegar. Boil for 40 minutes until tender and liquid is reduced. You
can serve it wet or how I like it, dry - remove cover and boil until the
liquid is almost gone and it starts splattering. As usual, serve with
steamed rice.

On Tue, 14 May 2013 15:21:49 -0400, "Steve Freides" >
wrote:
>
> Could you be more specific about the amount of liquids? I don't usually
> braise but I might give this one a try - or how deep should it be, e.g.,
> should it cover the 1/2-inch slices completely?
>
Here's one take on it.
http://www.thekitchn.com/the-differe...-braisin-71988

--
Food is an important part of a balanced diet.

sf wrote:
> On Tue, 14 May 2013 15:21:49 -0400, "Steve Freides" >
> wrote:
>>
>> Could you be more specific about the amount of liquids? I don't
>> usually braise but I might give this one a try - or how deep should
>> it be, e.g., should it cover the 1/2-inch slices completely?
>>
> Here's one take on it.
> http://www.thekitchn.com/the-differe...-braisin-71988

That's very helpful - thanks very much.

-S-

Sounds mighty yummy. Thanks for recipe. Notice just today Albertsons has Country Style Ribs (aka sliced up boston butt..usually) on for .99. Might be a good time to snag some and save the manuel labor of slicing it up at home. Now if a person happen to get very fortunate and get the species of Country Style Ribs from the loin..where they come from when they first started that nonsense..it will still work. What a deal huh?