Of Food and Love recipes: pork rice
by Mommy Hobbies
In my napsack stash
::Don’t forget to ENTER the Handmade Goodness Giveaway for Tata, the Punk Monkey::
I never knew what the term “braised” meant. It sounded really, really complicated and I didn’t want anything to do with it. But in actuality it’s very simple. Essentially you’re cooking your meat two different way in the same breath. First, you brown it, then you put it in a broth of sorts to finish cooking. That’s it! Be sure to watch your meat as you’re browning it so it doesn’t overcook, but that’s all braising is. Voila’.
Braised Pork Over Rice :: courtesy of Tasty Kitchen
Make sure you have nice, even thickness, squared pieces of pork.
Make sure you have everything diced and chopped prior to starting this recipe. It moves quickly and it’s better to have everything prepared ahead of time.
Heat oil in a large skillet. Mix the flour and corn starch and dredge meat in the mixture. Add half of meat to hot skillet and brown quickly. Remove and set aside. Brown remaining meat and set aside. Pour off excess oil from the pan.
In a small bowl, combine the broth, soy and sherry. Add onion, garlic, sugar, ginger, and pepper, stirring well to combine.
Add reserved meat back to the skillet with the sauce mixture and simmer covered for 15 minutes or until meat is tender. Serve over rice.
Tip: Do NOT over stir the meat while frying. You want it to get a nice crispy coating to it. Frying in two batches helps avoid steaming the meat and making the coating gummy. Two batch frying allows it to crisp instead. Well worth the extra five minutes.
- 3 Tablespoons Vegetable Oil
- 1 Tablespoon Each Corn Starch And Flour, For Dredging
- 2 pounds Boneless Pork In 1 Inch, Bite Sized Cubes
- ⅔ cups Beef Broth
- ⅔ cups Soy Sauce
- 4 Tablespoons Cooking Sherry
- ¼ cups Finely Diced White Onion
- 2 teaspoons Minced Garlic
- 2 Tablespoons Sugar
- 2 teaspoons Ground Ginger
- 1 dash Fresh Ground Pepper, to taste
- 2 bags (6 Servings Worth) Boil In Bag Rice, Prepared To Directions