Pork

Double  Cooked  Pork



Braised and Glazed Pork

What can you do with pork?  Cook it with easy technique, this time I choose braising.  Seal the pork in hot oil, continue cooking in a pot for a little longer,  no fuss and you don't have a lot of cleaning up to do afterwards

After finished cooking tender and succulent braised pork, you have to continue cooking for the second step before the serving.  Glaze the pork to get the golden and shiny effect with citrus syrup and soy.

Glazed Pork with Syrup and Soy - Gorgeous and Glossy

Serve the pork with glace onions/apple, and wilted red cabbage.  Garnished with rice or noodles, as you like it.  It is such a beautiful dish, and it does not take a long time to prepare and to cook it.

Glazed Pork and Onions, Served with Wilted Red Cabbage and Glazed Apple

Recipe
Susy's Double Cooked Pork

Ingredients:
500 g shoulder pork or pork neck, boned
1 teaspoon salt and 1/4 teaspoon white pepper
1/4 cup oil
1 teaspoon shredded orange peels
1 tablespoon sherry
4 medium onions
For glazing the pork
1 tablespoon sugar
1 tablespoon sweet soy
2 tablespoon citrus juice
To serve:
1 cup roughly chopped red cabbage
1/2 apple,  sliced into ten
peeled and halved the braised onions

Method
Rub the pork with salt and white pepper and the grated orange peels
In a pot, fry the pork in hot oil to seal for 3 minutes then turn it over and cook another 2 minutes
Add in the sherry, whole onions-unpeeled, place on the sides, cover the pot, reduce the heat
Keep on cooking the pork in low heat for 20 minutes, then turn it over and cook for another 15 minutes
Take the onions out and transfer to a plate to cool.
Turn of the fire, do not disturb the meat, let it stay in the pot with the lid on to cool.
Take the meat out you must have a small liquid/oil in the pot at this stage
To glaze the pork:
Add into the pan (the container for the braising: 1 tablespoon of sugar, 2 tablespoons of juice of orange and lemon, cook and bring to simmer for 2 minutes until the sugar is dissolved.
Now you have a thick syrupy liquid, cook rapidly on a higher heat for a few minutes, stir it.
When the liquid becomes bubbly and thicker, take the heat off.
Then put in the braised pork, roll it over and over to coat the meat with this glace. 
Transfer the pork on a warm place to rest before slicing
Cooking the cabbage, onion, and apple:
They can be done on the same pot, first glace the onions, then the apples until golden brown.
The last one is wilting the red cabbage on the same pot just for a few minutes.
The presentation of the pork:
Arrange the cabbage, onion, apple, the sliced pork on a serving plate, sprinkle with shredded orange peels.
To serve:
Serve the pork hot or room temperature garnished with rice or noodles.

Enjoy and  Happy Cooking
Susy