Ingredients:
Oil 1 tbsp
Minced pork 600 g
Soy sauce 80 g
Red rock sugar 30 g
Pickled melon about 110 g
Pickling liquid from the jar about 70 g
Peeled garlic 20 g
Water 600 g
Cheng Chi fried shallots 30 g
Method:
1. Put 1 tbsp of oil in a pan over a medium-low heat. Once hot, add the minced pork and break it up.
2. Add the rock sugar and soy sauce and stir until the meat colours and the liquid has almost gone.
3. Add the chopped garlic and chopped pickled melon, along with the pickling liquid, and stir through.
4. Bring the water to the boil in a braising pot, tip in the pork and melon mixture, bring back to a rolling boil, then turn the heat down, cover and simmer for 60 minutes. (Stir occasionally so nothing catches on the base.)
5. Finally add the fried shallots and simmer for another 5–10 minutes. Done.
Note:
Cheng Chi fried shallots are so aromatic they may well overshadow the pickled melon — but taken as a whole, the smell speaks for itself.