Wednesday, 18 October 2017

Chinese Style Pork and Beans – Very Delicious! 猪肉和豆子 Simple yet plain. Good old-fashioned Home-style Cantonese Cooking Simply at its Very Best!


Real Home Comfort food. It doesn’t get much better than this. I really love this dish! 🙂


If you don’t feel too well, you will feel much better after eating this dish – Especially on the tummy 😉
Not the best looking kid on the block but it certainly is delish! 😉



The flavours go so well together

NOTES:
Never add salt to beans until they are mushy soft. Dried Beans have poisons sprayed on them in storage to prevent mites from eating them and you must wash these poisons off in hot soapy water as they have a waterproof coating. I discovered this when I began to their poisons. Prior to this a past dog of mine died of a gastric (stomach) torsion after eating a bowl of bean soup. Had I known what I know now, perhaps I could’ve prevented it 😦 Please don’t give them to your dogs, especially if you don’t react to them.

Pork shanks, sliced

INGREDIENTS:
1 kg pork shanks, sliced
500 g sugar beans (Dried Speckled Kidney Beans)
1 onion, medium
15 ml freshly grated ginger
15 ml garlic (optional)
96 g old brown sherry – I use Sedgwick’s in South Africa
salt to taste when beans are soft
Spring onions or green onions, finely chopped to serve
Rice to serve

METHOD: 
Wash and soak sugar beans overnight if you wish – However this is not necessary but it will take slightly longer to cook.

Put beans into saucepan with enough water to cover and bring to boil – Continue to gently boil for about 2 hours or until almost mushy soft.

Add your rice to a steamer or cook on high in microwave, covered in enough water to steam until fluffy and soft – When done use a fork to fluff up rice. Alternately, you may cook rice until fluffy and soft in a pot covered with enough water, then when rice is cooked through, empty it into a large fine meshed sieve. Fill a suitable pot with an inch of water and rest rice over pot still in its sieve. Take the pot lid and cover rice to steam. This way the steam rising up will help keep your grains separate and fluffy. Make sure it fits the pot though 😉

Add pork shanks together with a cup (250 ml) of water and simmer over a gentle heat, covered for about 1 – 2 hours or until about halfway cooked.

Stir in your cooked beans, adding water as needed but add no salt.

To a food processor bowl, add your roughly chopped ginger, followed by your whole garlic cloves and roughly chopped onions and pulse until pureed or very finely chopped or to your liking.

Add the contents from your food processor bowl to your meat stew.

Swish out food processor bowl with a little water and add this to your stew.

Continue to cook until beans and ginger are softened.

Once your ginger and beans have softened, you may then season to taste with just a bit of salt to taste – Add nothing else.

Serve Pork Stew on top of your steamed rice sprinkled with finely chopped green onion.




Enjoy!
Source: From an old Chinese friend who since passed on many years ago. This was her mothers old recipe.