make a traditional braised pork with real aroma and a good texture. A strong recommendation: use Cheng Chi Premium Fried Shallots specifically, because that is where the deep, particular shallot aroma comes from. With anything else it is hard to get the flavour a good braised pork should have — you may end up with little more than salty soy sauce. Plenty of customers have found this out for themselves.
Ingredients: see below
Minced pork — one pack, about 250 g
Pork lard — about 2 tbsp
Fine rock sugar — 10 g
Cooking rice wine — a splash
Soy sauce — 73 g
Cheng Chi fried shallots — about 3/4 cup, 50 g
Water — about 2 cups
Method:
1. Heat the lard in a wok, add the minced pork and break it up. Once it starts to turn white, add a splash of rice wine and keep stirring.
2. Add the rock sugar and keep stirring.
3. Add the soy sauce and keep stirring.
4. Add the fried shallots.
Keep stirring for a while to draw out the aroma.
5. Add the water,
then cover and simmer gently for 30 to 40 minutes,
until it goes from watery to thick. By then the whole kitchen smells of shallots.
Serve over germ rice: good food, easily, and nothing heavy about it.
Can you smell it from there? It really is remarkable.
Finding Cheng Chi fried shallots takes a little effort; cooking well with them takes almost none.
To ask where to buy Cheng Chi fried shallots, call 0912-366-580