Shrimp Flavour Braised Streaky Pork
This recipe combines the aroma of streaky pork and shrimp paste. After frying the pork, it absorbs the juicy and taste from the sauce, which brings a strong aftertaste for the meat.
- Blanch streaky pork into boiling water to remove the bad taste and blood.
- Before stewing the streaky pork, fry pork in advance. In this way, the meat can be more aromatic.
Wash streaky pork and cut into 3cm long and 2 cm wide slices. Blanch into boiling water until cooked. Remove the streaky pork from heat and drain water.
Peel garlic cloves and cut into slices. Mince garlic cloves into small pieces. Cut vinasse into small pieces.
Add oil into the pot. Preheat the oil and fry garlic and ginger until aromatic. Remove garlic and ginger from the heat and set aside.
Add streaky pork into pot, use the remaining oil to fry pork until cooked. Remove pork from heat and drain oil.
Use remaining oil to fry garlic and ginger. Add vinasse, shrimp paste, sugar, cooking wine, fried garlic, fried ginger, and streaky pork. Fry until aromatic.
Add chicken soup into the pot. Bring to a boil. Switch to medium heat and stew for 5 minutes. Add cornstarch into the pot and continue to stew until soup thicken. Top with sesame oil and serve.