27 Oct 2011, 8:35am
Of Food and Love recipes:


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  • Of Food And Love: Braised Pork Over Rice

    ::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’.

    Whenever I have a recipe that includes flour and dusty cutting boards it makes me smile.  Don’t know why.  I feel like I’m a real cook or something…


    Dredge your pork pieces in the flour then nicely brown them in the oil.

    Dice up your onion for the broth…

    Once all the pieces are browned, pour in the broth mixture and set to simmer for about 15 minutes.

    I served this up with broccoli for the veg.  My family just loves these types of meals.


    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

    I feel the same way about flour on the cutting board! Definitely makes me feel like a real cook.

    27 Oct 2011, 10:07pm
    by Mommy Hobbies


    Isn’t it weird?? Hahah…flour on the cutting board and suddenly you feel like a Julia Child or something.


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