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Ingredients
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Shoulder pork (cut into serving size)
- 600 grams
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Fermented black beans (rinsed) - 2
tablespoons
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Rock sugar - 30 grams
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Shallots - 20 pieces
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Garlic - 2 cloves
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Onions (quartered) - 2 pieces
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Sugar cane (halved and crushed) - 2
inches
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Dark soy sauce - 2 tablespoons
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Cooking oil - 3 tablespoons
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Water - 2 liters
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Mushrooms (soaked) - 8 pieces
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Potato (halved) - 2 pieces
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Ginger (sliced thickly) - 2 slices
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Chopped spring onions and coriander
leaves to garnish
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Pepper and slat to taste
Method
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Blend or pound garlic, salted
beans, shallots and ginger into fine paste.
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Heat 3 tablespoons of cooking oil
in a deep sauce pan, sauté spice paste to fragrant.
-
Add pork, mushrooms and sugar
cane, stir well to mix with the paste.
-
Add water and bring to a boil then
add in all other ingredients and simmer for 30 minutes with low
heat until pork become tender.
-
Add seasoning to taste and garnish
with chopped spring onions and coriander leaves when serve.
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