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Saturday, July 31, 2010

Slow Braised Pork with Pumpkin Mash

"The Darlings" each picked a meal that they like the look of, and wanted me to make this week.  Tonight was pick number 2.

Although they never read the recipe and go purely on the photo of the dish - they have both seemed to pick winners this week.  This was a great dish because it was one of those meals that you spend about 15 minutes prepping, and then walk away from it for and hour and a half and go do something else!  Got to love those meals!  If you use a disposable foil baking tray - you have even less work - no washing up!!

Slow Braised Pork with Pumpkin Mash & Steamed Asian Greens

Serves 6

1.2 kg whole pice pork scotch fillet
1 large red onion, cut into thin wedges
2 cloves crushed garlic
1 tablespoon ginger, finely diced
2 whole star anise
1 cup chicken stock
1/4 shaoxing cooking wine
2 tbs soy sauce
1 tbs brown sugar

Preheat the oven to 160C.

Heat a large non stick frypan over medium high heat.  Add the piece of pork, and cook for 2-3 minutes on all sides to sear (don't forget the ends!)

Transfer the pork to your baking dish.

To the frypan add a small amount of oil, then add the onion, garlic, ginger and star anise.  Cook stirring for 3 minutes, or until the onion has softened.

Add the stock, cooking wine, soy sauce and sugar.  Bring to the boil, stirring to dissolve the sugar.

Pour the mixture over the pork, and cover the baking dish tightly with foil.

Bake in the oven for one hour (you can leave it a little longer - I think mine was there for about an hour and a 20 minutes).  After this time, remove the foil, and baste with the pan juices.  Bake for an additional 30 minutes, or until the pork is very tender.

Serve slices of the meat alongside pumpkin mash, and steamed greens, such as bok choy, broccolini and enoki mushrooms.

As is usual in this house, when pork is served - the plates are literally licked clean!  As I have said many times before, using a whole pork scotch fillet makes are really cost effective meal - and I have never had a bad meal when using this cut.  It is always lovely and tender.

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