Thursday, May 07, 2009

Wednesday Chinese

Last night I did a weekday version of twice-cooked pork. Instead of going all out and using pork belly (which is very good) I used a piece of a roast. After boiling for 10-12 minutes I let this cool a bit, thinly sliced it, and then did the rest according to the Dunlop recipe (though we still don't have any sweet bean paste). The result was quite good.

As a side I stir fried some broccoli with chopped garlic and then added a splash each of black vinegar and xiao xing wine and a small spoon of hoisin.

Excellent food.

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