Braised Minced Pork

Main:  Pork

Don't you just love preparing and serving tasty dishes which are complete in protein and vegetables?  This is a fairly recent family favourite, a recipe I learned from +Bujit Tesoro.  Like most braised or stewed dishes, it's best to cook this a few days before serving so that the flavours gel together.

Ingredients & Process (enough for 4 people with big appetites with extra for breakfast)

• in a wok, heat 4 tablespoons of sesame oil.  I prefer the darker coloured one because it's richer in flavour. Swirl the oil around so it also coats the sides of the wok.
• cook to soften minced medium onion.  Add a little water at a time to ensure it just softens, not burn.  I also add a teaspoon of stock powder.  About 4 minutes.
• saute minced garlic, about a minute.  I minced 12 cloves, the more garlic, the better.
• add 3 pounds minced pork and cook until there are no more pink bits
• while the pork is cooking, mix in: 3 tablespoons Chinese cooking wine (or any dry white you have in your cupboard; sake works too!), a heaping teaspoon (or less, depending on your tolerance level) of chili garlic, 2-3 tablespoons each of soy sauce, hoisin sauce, oyster sauce & brown sugar. Make sure you mix well.
  
• mix in cornstarch (1 tablespoon) dissolved very well in 1/3 cup water.  Add enough water to barely cover the meat.  Boil then simmer 20 minutes.
• while the meat is simmering, prepare your veggies.  The original version calls for par-boiled green or snap beans which is supposed to top the cooked minced meat.
  
  I wanted to use my relatively new toy, Cuisavor spiral vegetable slicer, so instead, I made veggie pasta out of 3 zucchinis and 3 yellow squashes. Place in the refrigerator when done.
  
• when the pork is well cooked, increase flame to high and remove the cover.  Cook to reduce liquid, about 5 - 7 minutes.  See if you have to add more flavouring, say, sugar or soy sauce. Stir every few minutes to ensure it won't crust at the bottom (usually happens when you have sugar in your dish).
  

  

  Above shot, still liquid-y.  Below, after the reduction
  where it is more "dry".
  

• remove from flame and gently fold in your veggie pasta. As I've mentioned, it's best to refrigerate at least 1 day (the longer the better) before serving hot (just re-heat in the micro).
  
  
  
  
• just to make it a little different if I serve it again for breakfast the following day, I  top it with poached egg. For dinner tonight, we did rice-topping style.  Veggie & meat in one robust-tasting dish!