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Thursday, March 7, 2013

Braised Pork Fillet with Hoisin Sauce

Another yummy pork dish that goes well with rice.  You can use pork belly to replace the pork tenderlion but it has to be blanched in boiling water until cooked before cuttting and braised for a long time until the meat is tender and gravy reduced.
600 gm pork fillet - use pork tenderlion - cut 1 cm thick slices
5-6 dried red chillies - soaked and halved
1 tbsp chopped garlic
10 slices of ginger
1 tbsp oil
1/2 tbsp fermented soy bean paste
1/2 tsp 5 spice powder
2-3 tbsp hoisin sauce 
400 ml water [700 ml water if using pork belly]
  1. Marinate pork fillet with seasoning for at least 30 minutes. 
  2. Heat up oil, pan fry pork fillet until brown.  Push aside, use the oil in the pan to saute sliced ginger and garlic until aromatic.
  3. Add in dried chillies and stir fry to mix all ingredients.  Add water, bring to boil over high heat.
  4. Lower heat and continue to simmer until sauce has thickened and meat is tender.
  5. Dish out to serve with hot white rice.


Phong Hong said...

Kimmy, I look at your pork fillet and I lau nuar already! The fermented bean paste is which one? Is it tau ju?

Chef and Sommelier said...

Hi Kimmy! Indeed this is a yummy dish that goes well with rice... especally so with the gravy. Nice! I like!

Sin said...

Wonderful blog, inspirational recipes!

kimmy said...

Hi Phong Hong, I used tau ju for this dish. I have used fine sweet taucheong [preserved soy bean paste] before, it tasted as good.

kimmy said...

Hi Chef, I believe it is yummy cos' everything [meat with gravy] was finished in one meal.

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