Ingredients Jump to Instructions ↓

  1. A:

  2. 4 oz shallots, pounded coarsely

  3. 1 oz garlic, pounded coarsely

  4. 1 thumb-sized piece cinnamon bark

  5. Seasoning:

  6. B:

  7. 2 tbsp sugar

  8. 1 tsp salt

  9. 2tsp dark soy sauce

  10. 3 lbs shoulder pork (with skin)

  11. 2 lengths sugar cane,

  12. 30cm long

  13. 1 tbsp coriander powder

  14. 3 tbsp preserved salted soy beans, pounded finely

  15. 3 oz Chinese mushrooms

  16. 1 lb boiled bamboo shoots, cut into thick wedges

Instructions Jump to Ingredients ↑

  1. Wash and cut meat into 1 ½ inch cubes.

  2. Remove skin of sugarcane, cut into two lengthwise and cut again into 3 inches lengths.

  3. Heat oil in non-stick wok. Fry A till brown, add preserved salted soy beans, coriander powder and seasoning B. Stir fry for 2 minutes, add 15 fl. oz. water and sugarcane and bring to boil.

  4. Increase heat to high and put in pork pieces. Cook till sauce is almost dry, stirring occasionally. Add in another 1 ¾ cup water and stir till gravy starts to boil. Keep boiling for 5 minutes.

  5. Put in the mushrooms and bamboo shoots. Reduce heat to low, cover pan and allow to simmer till pork is tender. Stir from time to time to prevent burning. Add a little water if gravy becomes too thick while cooking. Serve hot.


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