One of our favorite dishes to buy from our local Chinese is this. So often in fact that it really starts to cost a pretty penny. So today I decided to give it a go myself, seeing as we had all the bare necessities in my freezer and cupboards.
This is how I did it, after reading a few recipes and winging it. I didn’t have every ingredient from any I found so I used what I had and decided to share.
We used a small pork joint
Made a marinade as follows
In a bowl combine –
- 1 tbsp five-spice powder
- 1 tsp fish sauce
- 2 tbsp each dark soy sauce, brown sugar, honey
- 1 tsp dark vinegar
- 1 garlic clove, crushed
- 1 tbsp sesame oil
- Salt for seasoning
I sliced up the raw pork, coated and left in the marinade, mixing thoroughly for around an hour.
After that I diced one small onion and threw a quarter of that and the entire contents of the marinade bowl in the slow cooker and left it until the pork was cooked completely. I covered it with foil before putting the lid on so I lost no moisture. It can vary on your slow cooker.
I took out the pork and sliced up into bite size chunks and left in a bowl. I poured the onion and left over sauce in a jug with 100ml boiling water, one chicken stock cube, 1 tsp soy sauce and left it aside.
The Pork and mushroom dish.
While cooking this I put on my white rice to cook.
- 6 large mushrooms chopped up.
- A quarter of an onion chopped
- 1 garlic clove chopped
Sesame oil and normal vegetable oil (make around a tbsp worth for frying)
Throw the ingredients into a pan or wok and cook until the mushrooms are tender. Add the pork, fry until the Chinese sauce infuses with the other ingredients then pour in the jug of sauce and cook down for a couple minutes. If you want a thicker sauce use cornflour mixed with a little hot water added to thicken the sauce. Add as much as needed.
Once your rice is cooked, drain and rinse and leave aside.
In a pan with veg oil, throw in one whisked egg and scramble it quickly, throw in –
- Half of an onion diced,
- 1 tbsp defrosted peas,
- 2 tsp Soy sauce and
- 1/4 tsp sugar.
- Salt to season.
Fry up until the peas are done, pushing around the whole time, then add the cooked rice, mix well and take off the heat.
I am not a great cook or any kind of chef but this was really tasty and the family all had seconds.