Feng Ingredient Serves 10 3.2 litres water 1 1/2 Tbs salt 9 Tbs oil 300g pork shoulder 300g pork belly 200g pig’s heart 200g pig’s liver 200g pig’s kidney 3 Tbs cumin seeds 5 Tbs coriander seeds 1 Tbs peppercorns 1 Tbs aniseed 5cm cinnamon stick 4 cloves 1 star anise 500g onions 200g ginger 100g garlic 2 Tbs light soya sauce 20ml vinegar Method 1. Fill a pot with 3 litres of water, 1 Tbs salt and 3 Tbs oil. Bring mixture to a boil over high heat. 2. Scald the pork shoulder for 5 minutes in the pot, then remove and drain. Repeat with the pork belly, pig’s heart, pig’s liver and pig’s kidney. 3. After the meat and offal have cooled, dice them into 0.5cm cubes. Set aside. 4. Place cumin, coriander seeds, peppercorns, aniseed, cinnamon, cloves and star anise in an electric blender and blend on high speed for about three minutes until a fine powder forms. Set aside. 5. Grind 400g onions, 100g ginger and the garlic together in the blender on high speed for about a minute until a smooth paste forms. Set aside. 6. Dice the remaining onion and ginger and fry them in a wok with the remaining oil on medium heat. 7. When the onions start to brown, add the ground spice mix and ground onion, ginger and garlic paste. Fry, stirring continuously, for 3 minutes until the oil starts bubbling and the mixture is aromatic. 8. Add the diced pork and offal, light soya sauce, and the remaining water. Mix well and bring to a boil on medium heat until the gravy thickens. 9. Add the remaining salt and vinegar. Remove from heat and stir well. Serve with baguette.
Posted on: Sat, 29 Nov 2014 06:51:00 +0000
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