Pork roasted twice

Name: Pork roasted twice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 lean trussed pork neck steaks (approx. 300 g each); 7-10 Tbsp Salt; 2 TABLESPOONS Hoi Sin-Soße; 4 TABLESPOONS Soy sauce; 1 TABLESPOON rice wine (or semi-dry sherry); 4 TABLESPOONS Sugar; 350 g Broccoli; 1 collar Spring onions; 200 g Glutinous rice; 2 TABLESPOONS Sunflower oil; 1 can(s) (314 ml) Bamboo shoots in strips; 60 g Cashew nuts; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 lean trussed pork neck steaks (approx. 300 g each)
7-10 Tbsp Salt
2 TABLESPOONS Hoi Sin-Soße
4 TABLESPOONS Soy sauce
1 TABLESPOON rice wine (or semi-dry sherry)
4 TABLESPOONS Sugar
350 g Broccoli
1 collar Spring onions
200 g Glutinous rice
2 TABLESPOONS Sunflower oil
1 can(s) (314 ml) Bamboo shoots in strips
60 g Cashew nuts
7-10 Tbsp Pepper

Directions

1
Wash the meat, dab dry and cut lengthwise several times about 2/3 deep. Cook in boiling salt water (approx. 90 °C) for approx. 5 minutes. For the marinade, mix Hoi Sin sauce, soy sauce and rice wine.
2
Season with salt and sugar. Remove the meat from the water, let it drip off, put it into the marinade and let it soak in for about 30 minutes. Clean the broccoli, cut into florets from the stalk, wash and cut into leaves.
3
Clean and wash the onions and cut them diagonally into rings. Prepare rice in boiling salted water according to package instructions. Heat oil in a pan. Remove meat from the marinade, wiping off excess marinade.
4
Fry in hot oil for about 3 minutes on each side. Remove the meat and braise broccoli, spring onions, bamboo shoots and cashews in the frying fat for about 2 minutes. Add the remaining marinade and season with salt and pepper.
5
Cut the meat into thin strips. Arrange vegetables and meat on rice in bowls.