Cold Pork from Oven Bag
Cold Pork (to eat with hot and garlicky sauce)
In the original recipe from Fuchsia Dunlop, the pork is cooked in water with some ginger and spring onion. But because I’m still reluctant to “boil meat” I decided to use a heat-resistant oven bag instead.
Preheat the oven to 200°C.
Fill an ovenbag with:
750 grams pork fricandeau (not sure the name is the same in english)
2 spring onions, chopped
4 cm ginger, sliced
2 T shaoxing ricewine
Seal the bag with the clip and decide whether you want to pierce some holes in it or not. I couldn’t find the info on internet whether you have to or not. So I didn’t. But checked the oven regularly for explosions. :-)
Some sources say you need 8 minutes for every centimeter in diameter your piece of pork has. In this case it meant 48 minutes. But I think that was too much. I would have preferred it much pinker in the middle. But on the other hand, this way it probably was much closer to the original recipe. Except of course I choose a very lean piece of meat and the chinese prefer it to have some fat and maybe even skin on it.
And even though the whole thing looked horribly pale and scary, after cooling and slicing it I was quite pleased with the result already. It looked mucht better and it tasted like pork with a distinct flavour of ginger, spring onion and shaoxing ricewine! ;-)
See what to do with it next on my blog : Kok Robin