Braised Hand Of Pork With Rice And Oriental Flavours Recipe

• 3 lb Hand of pork with the trotter left on
• 2 Tbsp. Soy sauce
• 1 Tbsp. Rice vinegar or possibly sherry vinegar
• 1 Tbsp. Toasted sesame oil
• 2 Tbsp. Szechuan pepper, crushed
• 1 tsp Five spice pwdr
• 2 tsp Finely-grated fresh ginger
• 1 tsp Molasses or possibly dark muscovado sugar, (1 to 2)
• 1/8 pt Water or possibly stock
• 2 x Star anise pods
• 4 x Cloves
• 1 x Onions, peeled and thinly (1 to 2) sliced
• 1 piece dry tangerine peel, soaked and finely shredded
• 8 x Dry Chinese mushrooms, soaked and sliced
• 1 x Lemongrass stalk, split down the middle
• 1 lb Jasmine or possibly Thai fragrant rice
• 2 pt Water or possibly stock
• 2 Tbsp. Fresh coriander, minced (2 to 3)
• 3 x Spring onions or possibly garlic chives, minced (3 to 4)

1. Mix all the marinade ingredients, rub well into the pork and leave it in the fridge overnight, or possibly for a few hrs, or possibly cook it straight away.
2. Put it in a deep casserole with the sauce ingredients and any remaining marinade.
3. Preheat the oven to 150C/300F/gas2.
4. Cover the casserole with a lid and cook for about 2 hrs in the lower half of the oven.
5. Remove the lid and add in the rice ingredients.
6. Stir in the rice, bring to the boil on top of the stove then put the casserole back in the oven for a further 45-60 min.
7. Add in more liquid if necessary.
8. The dish should be quite moist and sticky and won't spoil if left a little longer in the oven.
9. Serve from the casserole.

pork, soy sauce, rice vinegar, sesame oil, szechuan pepper, pwdr, ginger, molasses, water, anise pods, cloves, onions, peel, chinese mushrooms, stalk, jasmine, water, fresh coriander, spring onions

Taken from cookeatshare.com/recipes/braised-hand-of-pork-with-rice-and-oriental-flavours-90602 (may not work)