Monday, May 14, 2012

Slow-cooked black sauce pork

Back to my mother's black sauce pork recipe- which I have to say has been a life saver throughout this last trimester of pregnancy. The large amount of ginger used in the dish for the braising of the pork really helps with the heartburn I have been experiencing.

So what I have discovered is that the black sauce pork yields a bigger broth in the slow cooker than the stove top without compromising on taste. If what you are looking for is pork cooked with a thick glassy rich sauce- then stick with the stove top. If what you want is a more broth-like consistency to the dish- the slow-cooker is what you should use. My husband finds that there isnt enough sauce on the stove top version for his rice (he likes his rice to be swimming in broth)- though personally I prefer the thickened sauce of the stove top version.

So here is the slow cooker version of the dish:

1 head garlic finely chopped
1 large piece of ginger sliced thinly
250 g pork cut in cubes
1 red chilli finely sliced
1 sprig of scallions chopped
6 tbs dark soya sauce
3 tbs light soya sauce
1 tsp sesame oil
1 tsp shaoxing wine
3 star anise
1 cinnamon stick
1 tbs kecap manis
salt and pepper for seasoning

1. Heat oil in pot and fry garlic and ginger till browned and fragrant. Add to slow cooker.
2. Add pork and the rest of the ingredients.
3. Slow cook on high for 4 hours if you want your dish to be done soon- otherwise medium or low for 8 hours. Add scallions only at the end of the cooking process.

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