Red Pork Stew
October 30, 2006
a.k.a. Foong Moun Chu Niouk (Hakka).
Fatty, chewy and yummy!
1 lb Pork belly
1 tsp Kiouk (dry red rice)
1/3 bottle white/Chinese wine, to taste
2-3 cloves garlic
4-5 whole cloves (the spice)
pinch of salt
2 tbsp sugar
1 cup boiling water
4-5 tbsp oil
- Slice pork into pieces 1 cm thick.
- Fry pork pieces in hot oil. Drain and keep aside.\
3. Crush kiouk and add to hot water. Bring to a boil.
4. Add wine, pork, garlic, cloves, sugar, and a pinch of salt.
5. Simmer for about 45 minutes, or until pork is soft and water is reduced.
6. Check from time to time, adding more hot water as necessary.
7. Serve warm with white rice.
Enjoy!
~orignal recipe from wlps, Montreal – 2001
twist:
Some people traditionally add tofu to the dish. I have not tried it yet. If you usually do and also add other ingredients, or use an alternative recipe, please share with us in a comment.
Entry Filed under: Chinese, Main Course, Pork. .
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ticaro | October 30, 2006 at 12:38 pm
- Comments from previous recipe’s home -
Kwang pointed me your website. It’s quite coincidental. I run into “Foong Moun Choo Niouk” just earlier on another webpage.
http://cwr.utoronto.ca/Cultural/fre/mauritius/eating.html
Posted by: Stéphane at March 29, 2003 03:30 PM
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Miam! Caro’s Foong Moun Choo Niouk is verrrryyyyy good. I miss it. and now I am hungry!
Posted by: David at December 10, 2003 12:38 PM
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Thank you for this recipe; I’m thrilled to find it and plan to try it asap. This dish was my favourite. It brings back fond memories of family feasts in South Africa. It’s good to find traditional recipes WITH THE QUANTITIES GIVEN.
Posted by: Sandra at August 7, 2004 12:57 AM
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nice recipe. I’m actually from the tofu school. You just need to cut the tofu into 1 inch squares,fry them a bit before (get the hard variety) then add it to the stew about 5 minutes before it is ready. Avoid stiring too much otherwise your tofu will be into hundreds of small pieces.
Incidentally there is also a different method to cook the pork, albeit longer. First dip the pork into boiling water for 5/7 minutes, take out and drain and then fry it. Reduce heat to minimum and then let it stew for over an hour. You’ll find the meat much more tender……
Posted by: Vivian Siow at August 24, 2004 06:28 AM