Deja Food by Mary-Anne Boermans

Author:Mary-Anne Boermans
Language: eng
Format: epub
ISBN: 9781473522657
Publisher: Random House

Put the cheeks or thickly sliced pork into a large pan. Add the onions, herbs and salt and pour over cold water until the meat is submerged by about 3cm. Cover and simmer on a low heat for 2 hours, until the meat is tender. Remove the meat from the cooking liquid and set aside to drain.

Strain the cooking liquid through a fine mesh sieve lined with muslin. Measure out 1 litre and store or freeze the remainder for use in soups or stews. Finely chop the onions and parsley from the pot and add to the litre of stock together with the vinegar, anchovy and 100ml of the oyster sauce. Blend to a purée and then simmer over a medium heat to allow the flavours to mingle and develop while you finish off the pork.

Cut each slice of pork into strips about 2cm wide. Melt the butter in a large pan and add the meat. Braise over a medium-low heat, turning often but carefully to avoid breaking it into pieces, until most of the butter has been absorbed and the meat is delicately browned.

Remove 1 cup of the stock mixture and set aside. Transfer the pork to the stock, then use the cup of liquid to wash around the buttery pan to pick up all the nuggets of flavour. Pour this mixture back in with the rest of the meat and sauce and continue to simmer, uncovered, as the liquid reduces and thickens, skimming off any impurities that rise to the surface. When you’re happy with the consistency, taste and add salt and pepper, capers and the rest of the oyster sauce as liked.

Transfer the meat to a warmed serving dish and garnish with sippets. Serve with boiled rice.

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