Orange pork with Szechuan pepper
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieThere are so many ways to cook braised meat. Yet, because of the variety of ingredients that go with each dish, the flavor and aroma will make each one different from the others.
Take this dish, for instance. It may look like adobo but the flavor and aroma are nothing even similar to adobo. Cooked with orange peel, Szechuan peppercorns and star anise, the aroma is both citrusy and pungent. Flavored with soy sauce and rice wine, the taste is both sweet and salty.
Serves 4.
Ingredients:
1 k. of pork kasim (shoulder), cut into 2-inch cubes
1/4 to 1/2 c. of dark soy sauce
1/4 to 1/2 c. of rice wine
rind from one orange
about 6 cloves of garlic, crushed
1 onion, sliced
2 pcs. of star anise
1 tbsp. of Szechuan peppercorns
1 tbsp. of vegetable cooking oil
onion leaves, for garnish
Measure the soy sauce and rice wine. Stir together.
Place the pork in a pan. Pour in the soy sauce and rice vinegar. Add enough water to cover. Throw in the orange peel. Bring to the boil.
In another pan, saute the onion, garlic, Szechuan peppercorns and star anise in a little oil.
Cook until the onion slices start to turn translucent.
Add the sauteed ingredients to the pork. Cover, lower the heat and simmer for an hour to an hour and a half or until the sauce is thick and clear.
Serve hot with rice or manthao (steamed sweet buns).
-
- Step 1
-
- Step 2
-
- Step 3
-
- Step 4
-
- Step 5
-
- Step 6
Tagged: Asian, Chinese, orange peel, pork, rice wine, soy sauce, Szechuan pepper
Comments
5 Responses to “Orange pork with Szechuan pepper”If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Poached egg in dashi – – with ground sichuan peppercorns!
Ground beef and quail eggs
Pancit Lomi
Mango-banana milkshake
Beef enchiladas
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- sheric on 'Cheese, tomato and basil toasties': Hi Ms. Connie, like it very much…yummy, i also try...
- Camille on 'Maja Maiz': Hi Ms. Connie… I really like your website I always visit it everytime na...
- ana on 'Buttery cupcakes': thank you, miss connie… this is really a big help..
- ana on 'Buttery cupcakes': hi miss connie… i love your recipes. they are just easy to follow, esp for...
- lemon on 'Make your own fish (and chicken) nuggets': ahaha. Perfect trick for a daughter who loves...
Feast Asia
Smoked milkfish, mushrooms and tofu spring rollsYou are looking at the ingredients for the fried spring rolls that we had for dinner tonight. I can only hope that my husband... »
Yum! Thank you, Connie. This is tomorrow night’s dinner. It is simple but it looks so good.
Quick question… do you remove the pith on the orange rind?
Yes. Well, as much of it as I can anyway. Really impossible to remove all the pith 100%.
Soy Sauce doesn’t agree with me
Is there something else you can suggest I substitute in it’s place?
Dried orange peel can be found in Chinese shops, and I think it has a mellower, more nuanced flavor than fresh orange peel. Onions are not very traditional for this type of dish, but it yours is still a very good recipe. (Orange peel is added by some to their asado marinades, or humba…)
I notice that your recipe doesnt include a ton of sugar, and I appreciate that–some Chinese dishes tend to be too sweet. I’m sure the wine would give just a perfect tinge of sweetness.