Wednesday 8 March 2006

Steam Pork Shoulder With Black Bean Sauce

Since I have some Pork Shoulder (妃子骨) in the fridge, I decided to make this Steamed Pork Shoulder with Black Bean Sauce which recommended by one of my blogger friend. According to her, pork shoulder bone has little cartilage and the meat is also of better quality which in a way the result will be smooth and soft. 

Alternatively you can also used spareribs or prime ribs to make this dish depend on personal preference. To start off, marinate the meat and place it in the steamer and steam for 10 minutes or until cooked.

300g - 350g Pork Shoulder(妃子骨)
1 Teaspoon Sliced Shallot(小红葱头)
1 Teaspoon Minced Garlic
1 Teaspoon Minced Ginger
1 Teaspoon Minced Chillies
1 Teaspoon Chopped Spring Onion(青葱)

1/2 Teaspoon Fermented Black Beans
1 Teaspoon Oyster Sauce
1/4 Teaspoon cornflour

1. Rinse and drain pork shoulder then set aside.
2. Preheat frying-pan with 1 teaspoon of oil, saute shallot until fragrant and slightly brown then removed and set aside.
3. Marinate pork shoulder with dried shallot, minced garlic and ginger, chilli, spring onion and seasoning for at least 20 minutes to an hour.(you can drizzle a bit cool shallot oil together with the mixture for a nice fragrant when steaming)
4. Steamed pork shoulder on medium heat for about 10 - 12 minutes or until meat is tender.
5. Remove from heat top with some extra chopped spring onion and chillies.

- If you find it too troublesome to fry the shallot, you can used those ready fried dried shallot from supermarket.

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