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Braised Pork with Prawns, Pinenuts and Vegetables
400g pork loin
10g pine nuts
40g shrimps
1 egg
60g broccoli
10g ginger
10g onions
50g mushroom seasoning
30g sugar
70ml Shaoxin wine
Salt to taste
Method:
Slice 1½ins off top section of pork loin near skin and cut into cubes. Make criss-cross slits on skin.
Mince the rest of meat with pine nuts and shrimps. Add seasoning and mix well. Spread minced paste on meat side of pork loin cubes.
Deepfry meat until half cooked. Arrange on plate.
Pound ginger and onions and extract juice. Mix with all seasoning ingredients together and pour over meat. Steam for two hours.
Blanch broccoli and arrange in a circle on plate.
Remove meat from steamer and arrange in centre of broccoli. Thicken sauce with cornflour and pour over meat. Serve with mantou (steamed plain buns).
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