Photo: Sam Loyd
Chinese braised pork with double spring onions
11 ingredients
15 min
Serves 4
openrecipes
Use spring onions as a vegetable in their own right in this slow-cooked pork dish
Estimated Nutrition (whole recipe, rough)
850
Calories
67g
Protein
33g
Fat
63g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
- 1 tbsp olive oil
- 250ml Shaohsing rice wine or dry sherry
- 100g ginger , finely sliced
- 2 garlic cloves , sliced
- 12 spring onions , 8 fat ones and 4 thinner ones
- 1 dried red chilli (look for Kashmiri chillies for a good flavour)
- 500ml chicken or vegetable stock
- 1 tbsp miso paste (optional)
- 2 tbsp soy sauce
- steamed rice and bok choi , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes