Name: Chinese braised pork with double spring onions
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder; 1 tbsp rapeseed oil; 250ml Shaohsing rice wine or dry sherry; 100g ginger finely sliced; 2 garlic cloves sliced; 12 spring onions 8 fat ones and 4 thinner ones; 1 dried red chilli (look for Kashmiri chillies for a good flavour); 500ml chicken or vegetable stock; 1 tbsp miso paste (optional); 2 tbsp soy sauce; steamed rice and bok choi to serve

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Chinese braised pork with double spring onions

Chinese braised pork with double spring onions

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 2 hrs and 30 mins

A star rating of 4.8 out of 5.9 ratingsRate

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Use spring onions as a vegetable in their own right in this slow-cooked pork dish

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A star rating of 4.4 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

4 pieces pork

osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
1 tbsp rapeseed oil
250ml Shaohsing rice wine

or dry sherry
100g ginger

finely sliced
2 garlic cloves

sliced
12 spring onions

8 fat ones and 4 thinner ones
1 dried red chilli

(look for Kashmiri chillies for a good flavour)
500ml chicken or vegetable stock
1 tbsp miso paste

(optional)
2 tbsp soy sauce
steamed rice and bok choi

to serve

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Nutrition: per serving

kcal392
fat21g
saturates7g
carbs5g
sugars3g
fibre1g
protein38g
salt2g

Method

step 1

Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
step 2

Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.

Recipe from Good Food magazine, May 2010

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A star rating of 4.8 out of 5.9 ratings

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