Ingredients
-
30
-
1
-
2 1/2
-
700
-
30
-
15
-
300
-
2 1/2
-
-
50
-
1/2
-
1/2
-
-
-
Directions
Chinese Pork and Ginger Casserole, Taken from ‘Chinese Cooking’ – serves 4 – 448 cals per serving – if freezing, freeze after step 4, Taken from ‘Chinese Cooking’ – serves 4 – 448 cals per serving – if freezing, freeze after step 4
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Oil in a Flameproof Casserole , Add the Onion and Fry Gently For 4 Minutes Until Soft but not Coloured. |
|
2
Done
|
Meanwhile, Skin the Root Ginger and Then Crush the Flesh With a Mortar and Pestle. |
|
3
Done
|
Add the Crushed Ginger to the Casserole With the Pork, Increase the Heat and Fry Until Meat Is Browned on All Sides. |
|
4
Done
|
Stir in the Sherry and Soy Sauce, Then the Ginger Ale, Five-Spice and Seasoning to Taste. Bring Slowly to Boiling Point, Stirring, Then Lower the Heat, Cover Jand Simmer For About 1 Hour Until the Pork Is Just Tender. |
|
5
Done
|
Add the Stem Ginger and Pepper Sliced to the Asserole and Continue Cooking For a Further 10 Minutes. Serve Hot. |
