Tuesday, January 15, 2013

[Tony's Creation]Stir-fried pork with radish and preserved vegetable




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(Password): tony

[Prep: 20 minutes | Cook: 25 minutes| Serve: 4 | Calories: 360 per serving ]

.: 材料 Ingredients :. 
1- Tenderloin pork, 400g
2- Preserved vegetable - Meigan Cai, 150g
3- 1/2 medium onion, peeled, cut into pieces
4- Radish, peeled, cut into pieces, 350g
6- Rock sugar, 25g
7- hot water, 350ml

.: 汁料 Sauce Mixtures :.
1- Dark soy sauce, 1/2 tbsp
2- Corn Starch, 1 tbsp
3- Cold water, 2 tbsp

.: 做法 Directions :.  
Step 1:
 
Marinade the pork with "Tony marinade method" for 15 minutes.  Meanwhile, blanch the preserved vegetable for 5 minutes.  Rinse it under cold water to cool it down.  Squeeze and dry it.  Dice it into small pieces and set it aside.  Heat the pan with 1/2 tbsp of oil over high heat until hot. Stir-fry the pork until fully cooked. Drain it in a sieve over a bowl and set it aside.
Step 2:

Clean the pan and dry it well.  Heat the pan with 1 tbsp of oil over medium-high heat until hot.  Add in the preserved vegetable and onion with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft.

Step 3:


Add in the radish, rock sugar and hot water until the water is boiling.  Turn the heat to medium.  Cover and simmer for 10 minutes or until the radish is soft (check the water level while simmering, add more hot water if the water is almost dried out).  Turn the heat to high.  Add in the pork and the mixed sauce mixture until the sauce is thickened.  Dish it up and serve it in hot.
 
.: 小貼士 Cook's notes :.
1- Different brand of the preserved vegetable doesn't have the same taste.  After blanched, it is recommended to cut it into small pieces and taste it.  If it is still too salty, blanch it another 5 minutes.  The taste of the preserved vegetable after blanched should be sweet and salty.
2- Season to taste before adding the sauce mixture.  If the sauce is too salty, add some sugar.
3- It should have about 1/2 cup of sauce left after simmering the radish.  Otherwise, adjust the quantity of the sauce before adding the sauce mixture..

4- Light soy sauce is not necessary in this dish unless the sauce is not salty enough after simmering.
5- You can replace the tenderloin pork with pork belly.  It will be less healthy but it will taste better

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