Dry-cooked pork

Dry-cooked pork

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g lean pork chops
2 tablespoons fish sauce
1 tablespoon sugar
3 spring onions, thinly sliced
1/2 teaspoon freshly ground black pepper

Method

  1. Remove the skin and bones from the pork chops, and cut the meat into thin strips. Put the meat into a small, deep saucepan — avoid using a large pan as the liquid will evaporate too quickly.
  2. Add all of the remaining ingredients and 2 tablespoons water and bring to the boil. Cook for 2 minutes over high heat, then reduce the heat and simmer for 20 minutes, or until the liquid is completely absorbed and the pork is cooked through. Stir towards end of cooking so that the meat does not burn. Serve with rice and salad.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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