Mewi's Oriental Pork

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Mewi’s oriental pork is an exceptionally tasty and simple dish, prepared with peppers; which you can serve accompany by rice.

With Mewi’s oriental pork, you can also add to the side some mixed vegetables and if you are feeling a little lazy and with little time to cook, use an already mix of Chinese vegetables, which you can then cook in a wok with soy sauce (no oil).

Mewi’s oriental pork is a quick, flavoured and easy to cook recipe. It is very straight forward to prepare and inexpensive.
This recipe serves up to 4 people.

INGREDIENTS:

- 700g (1 ½ lb) of pork, sliced in short, thin strip pieces.
- 30ml (2 tbsp) of olive oil.
- 2 garlic cloves, skinned and finely chopped.
- 2 medium onions, skinned and thinly sliced.
- 1 red, green and yellow pepper, core removed and deseeded; sliced in thin strips.

FOR THE MARINADE:
- 15ml (1 tbsp) of olive oil.
- 15ml (1 tbsp) of red wine.
- 30ml (2 tbsp) of soy sauce.
- 5ml (1 tsp) of sesame oil.
- Mixed herbs*
- Powdered black pepper*
- Salt*

*Add this ingredient in whatever amount fits your taste, but not too much, just enough to marinade.

COOKING INSTRUCTIONS:

1) First, cut the pork into short, thin strip pieces.

2) Mix the marinade ingredients together properly, in a bowl.

3) Put the pork meat strip pieces into the bowl and mix well to ensure that the pork gets coated all over with the marinade.

4) Leave the marinated pork strips in the fridge for an hour so that it absorbs the flavour.

5) Peel the skin of both the onions and chop them into thin slices.

6) Heat 15ml (1 tbsp) of the olive oil in a large frying pan, in medium heat, and stir-fry the onions until translucent.

7) After slicing all three peppers, add the thin strips to the frying pan also, and continue to fry for a further 5 minutes, but do not let the onions turn too golden, so stir well and reduce heat if needed.

8) Pre-heat the oven at 120º C (248º F).

9) Remove the onions and the peppers from the frying pan and put into an oven dish. Turn the oven off and place the vegetables inside, to keep them warm.

10) Heat the remaining 15ml (1 tbsp) of the olive oil in high heat and when hot, chop the garlic into fine pieces and add them to the frying pan. At this point add the pork and brown it quickly, stirring vigorously to prevent the strips from sticking together.

11) Reduce the heat to medium heat and add the onions and peppers and cook for a further 15 minutes, until the peppers haves soften out. Do not allow any of the ingredients to burn.

12) Serve and enjoy.

COOKING THE RICE:

Long-grain rice
- (boiled): 1 cup of raw rice (50 g / 2 oz of dry weight) and 1 ½ cups of water (345ml / 12oz) per person.
- (steamed): 1 cup of raw rice (50 g / 2 oz of dry weight) and 3 cups of water (690ml / 24oz) per person.

Oval-grain rice
- (boiled): 1 cup of raw rice (50 g / 2 oz of dry weight) and 1 cup of water (230ml / 8oz) per person.
- (steamed): 1 cup of raw rice (50 g / 2 oz of dry weight) and 2 cups of water (460ml / 16oz) per person.

The secret to flaky rice is in the washing. Rice needs to be washed thoroughly before it is cooked in order to remove all the excess starch. By doing this, you keep it from becoming sticky.

To wash the rice, simply place it on a fine sieve and run it under cold water. Stir the rice well while under the running water, and rub the grains together.

Continue to do this until the rinsed water runs through fairly clear.

When cooking the rice, whether it is boiled or steamed, the cooking time will vary. Only experience can determine the precise cooking time.

You can also add a small amount of butter (about (5g / 1 tsp), some parsley and a pinch of salt to the water, when cooking, to give it some flavour.

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