This is an appetizing braised pork dish suitable to serve with rice, fried rice, blanched noodles and even mashed potatoes. It is really tasty and aromatic with the addition of dried mandarin peel [good quality ones]. The good quality dried mandarin peel is rather costly whereas the poor quality ones can be obtained free from Chinese medical shops. This is something that I learned from the medical shop owner when I went to get this item to cook this dish.
Anyway, it is worthy to try this dish as the result is good. The braised onions and seasoning contribute to the sweetness of this dish.
I had prepared this dish when my mom was hospitalised for appendicitis op. It's no joke, at 85 still have to undergo this kind of operation. Glad that she recovered well but still needs time to regain her stamina and energy. As I have to be with her during the day time, this dish was cooked the night before and after resting it becomes even more flavoursome and tasty. These account for the reason why the photos don't look good. All done in a hurry.Recipe adapted from my selected cookbook for the month ‘Yum Yum Magazine No. 93’ for Cookbook Countdown Event#
500 gm pork neck meat – cut into 1.5 cm thick
1 tbsp light soya sauce and ½ tsp salt
1 tbsp oil
1 large onion – sliced
2 pieces dried mandarin peel – soaked and cut into pieces
1 red carrot – cut into chunks
1-2 tbsp plum sauce
1 -2 tbsp tomato sauce
1 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
- Tenderise the meat slices with the back of a cleaver then marinate with marinade for at least an hour.
- Heat up a non stick wok with oil, pan fry the meat slices on both sides until golden brown and aromatic. Add in carrots, onions, dried mandarin peel and seasoning. Stir fry to mix ingredients well before adding water.
- Bring to boil, then lower heat, cover to cook until meat is tender [about 40 minutes] and sauce has thickened.
- Dish up to serve with plain white rice or fried rice.