Chinese Black Rice Vinegar And Ginger Food
RICE VINEGAR AND SESAME VINAIGRETTE
Steps:
- Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.
PORK SHOULDER BRAISED IN BLACK VINEGAR & RICE WINE WITH PICKLED CHILLIES
Chinese black vinegar adds a malty, smoky flavour to this dinner party pork dish, slow-cooked in a ginger and oyster sauce until it melts in the mouth
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 2h5m
Number Of Ingredients 16
Steps:
- Put the pork in a bowl and add 1 tbsp each of the soy sauce and rice wine. Toss to combine, then cover and chill for 1 hr, or overnight if time permits.
- To make the pickled chillies, put the chilli, shallot and rice vinegar in a small bowl with a big pinch of salt, and let stand for 1 hr or more.
- Heat the vegetable oil in a heavy- based saucepan over a medium heat, add the garlic and ginger, and sauté for 2-3 mins or until golden. Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins. Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart.
- Serve scattered with the sesame seeds and spring onions, with steamed rice and the pickled chillies on the side.
Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.4 milligram of sodium
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