Recipe: 豚煮 – Stewed (?) Pork

Haven’t done the recipe entry for a while… not like I didn’t cook much…
Anyhow, I made a Chinese Style Stewed Pork, based on a Japanese recipe… WSMBO (by the way she’s from China) said it doesn’t sound like Chinese style at all, but when she tasted it, she said it was good, and I may claim it is a Chinese dish… I used pressure cooker, but can be done in regular pot if you spend some time. (It was a wedding gift, and I recommend everyone to have one of those!)

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Ingredients

  • Pork -1 Pack -(I used the “Country Style Pork Rib” but can be anything… preferably fatty one)
  • Onion -1 Medium Sized-
  • Shitake Mushroom -2 or 3-
  • Garlic -1 clove-
  • Green Onion -2 or 3-
  • Japanese Sake
  • Mirin
  • Soy Sauce
  • Sugar
  • Salt / Pepper

Directions

  1. Prep Vegitable:
    • Onion: Wash, peel, and then cut in to 8 wedges
    • Shitake Mushroom: rinse (or wipe) and then cut in half or quarter
    • Green Onion: Wash, and then cut in to 2 or 3 sections (3-4 inches?)

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  2. Wash the pork, salt and pepper lightly, and then brown all sides with a little bit of oil in a pressure cooker.
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  3. Mix Sake and Mirin in 2:1 ratio and some sure to your liking (I used 100ml of Sake, 50ml of Mirin with about 1 TBS of sugar). Mix well, (don’t worry if sugar does not dissolve completely) and pour into the pressure cooker. It should be about halfway of the pork.
  4. Put all vegetables in the pot.
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  5. Once liquid starts boiling, put the lid on (set it to pressure cook), and wait for the sound of steam.
  6. After 5 min or so, regardless of pressure build up or not, remove from the heat, and set it to release pressure. Once it’s safe to open, add about 100ml of soy sauce over the meat, put the pot back on heat, and close the lid.
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  7. Cook under pressure for 10 to 15 minutes, and then turn off the heat and release the pressure

I separated the soup and pork, and keep the soup for other dish. It has all the good flavor from the pork and vegetable. Very good as a dipping sauce or use it in stir fry etc.

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