Fukien onion smothered pork

When you look at the ingredients for this recipe, it looks wrong. Way too many onions for a start. Well give it a try, the onions caramelise and just make the dish sweeter. It's really worth making.

Fukien onion smothered pork

Servings:	Serves 4
Calories per serving:	907
Ready in:	1 hour 30 minutes
Prep. time:	15 minutes
Cook time:	1 hour 15 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review Delish! 5/5 Tasted great and looks like it has a couple of tins of tomatoes. The colour actually came from the hoisin sauce. Paul R Smith

Halfway through the cooking stage

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2.5 tablespoons of vegetable oil
• 1kg belly of pork or spare rib chops
• 1 teaspoon sea salt
• 1 tablespoon light soy sauce
• 2.5 tablespoons hoisin sauce
• 2 teaspoons sugar
• 3 onions, peeled and sliced
• 4 spring onions (scallions), cut on the diagonal into 2 " pieces
• 4 slices fresh root ginger, finely chopped
• 290 ml (½ pint) stock (chicken stock is fine)
• 3 tablespoons rice wine or dry sherry

Mise en place

• Preheat the oven to 200°C (400°F - Gas Mk 6 - Moderately hot)

Method

1. Cut the belly into 3" pieces.
2. Sprinkle with salt and pepper and rub with 1 tablespoon of oil
3. Heat the remaining oil in a wok
4. When hot add the ginger and the sliced onions and stir fry for 4 minutes or until slightly coloured, stirring often.
5. Add all the pork pieces and stir fry until the surface colour changes, about 4 minutes.
6. Add the soy sauce, hoisin sauce and the sugar, mix well and mix well.
7. Add the stock and bring to the boil
8. Transfer to a medium sized casserole and place in the oven for 1 hour
9. After 1 hour, reduce the heat to 150 C and leave for a further 1.5 hours
10. Remove from oven, add chopped spring onions and sherry and serve

Serving suggestions

Serve with plain boiled rice

Chef's notes

I used 1 large pork tenderloin fillet for 2 greedy people as I prefer it to the more fatty rib cut. I also added a ladle of the wine vinegar from my my Homemade lazy ginger

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

Randomly pick another recipe 🍴

Chose from these categories!Air fried recipesAccompanimentsBarbecue recipesBeef recipesBread and baking recipesBreakfast recipesCheese recipesChilli pepper recipesDips and saucesEgg recipesFavourite recipesFish recipesGarlic recipesGluten free recipesGrain and bean recipesHistoric recipesIndian recipesLamb recipesMain coursesMeat recipesOffal recipesPasta recipesPasta salad recipesPies tarts and flansPizza recipesPork recipesPotato recipesPoultry recipesPressure cooker recipesRice recipesSalad recipesShellfish recipesSlow cooker recipesSnacks and light bitesSous vide recipesSpicy recipesStartersStews and casserolesSweets and dessertsTapas, mezze and antipastiThai recipesUnusual recipesVeal recipesVegan recipesVegetable recipesVegetarian recipes

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#fukienonionsmotheredpork #stirfry #springonions #hoisinsauce #onions #miseenplace #chickenstock #unusualrecipes #vegetableoil #homemadelazyginger #sherry