69 replies to this topic

[ChryZ]

My second take on this dish. The first one was okay (no pic), but this time I was really happy with it:



Needless to say, that this dish is delicous! Thanks to hzrt8w for this great recipe!


I hope, I don't get shout at for also bedding it on coleslaw *ducks and runs for cover*

[hzrt8w]

I hope, I don't get shout at for also bedding it on coleslaw *ducks and runs for cover*

Is that coleslaw? I thought they are some thin noodles!

Thanks for your picture. That looks lovely!

[ChryZ]

Is that coleslaw?  I thought they are some thin noodles! 

Thanks for your picture.  That looks lovely!

Thanks. Yeah, it's coleslaw, not raw though. It was made of:

1 half white cabbage
2 TBSP veg oil
2 TBSP rice wine vinegar
1 TSP soy sauce
1/2 TSP honey or sugar
and salt and pepper

Best done a couple of hours in advance.

[BarbaraY]

I have been stalking this recipe for several days. Very pleased to find it right here in Recipe Gullet where I should have looked in the first place. Loved this dish but haven't made it in some time.

[Alex Parker]

Fantastic recipe! I am going to try this tonight, with a little spin on things, and will post up my results!

Cheers!


Alex

[Alex Parker]

It Turned out amazing! I should have taken a picture but it looked too good!

I made a simple syrup, with brown sugar and water. Let it cool, added honey, and mixed it all together. Added about 10 cloves of chopped Black Garlic, and let it sit for an hour. I cut the pork into strips and marinated that in some Honey, Garlic, hot sauce, and Chinese Molasses, and let them marinate for about 2 hours. Heated up my wok, with some oil, did off the pork in batches. Then added the sauce and brought it to a hard simmer, then tossed the pork with it. Plated it over some jasmine rice and it was beautiful! Thank you for that! It was delicious! :D




Alex

[Lklotz]

Hey I used a big part of your recipe in a dish that I created a few days ago (you can read about it here) , the honey garlic sauce is an absolute winner however I'm not quite sure wether I should be dicing the garlic up very very thin or if I'm supposed to not dice it at all and take the lumps out before serving it, what'd you suggest? Thanks for putting this up, much appreciated.

Edited by Lklotz, 20 June 2011 - 04:33 AM.

[Big Joe the Pro]

I'd like to vote for more authentic Chinese dishes being posted rather than Americanized ones but both are greatly appreciated.
Interesting cultural side note; it can be difficult to find some of the ingredients that you use 'up here' in Beijing. Sa Cha sauce is a good example, Beijingers don't normally use it. Red Vinegar is another, the supermarkets don't stock it.

[hzrt8w]

... I'm not quite sure wether I should be dicing the garlic up very very thin or if I'm supposed to not dice it at all and take the lumps out before serving it, what'd you suggest?

Restaurants do this dish with whole garlic. Good either way. My stove can't burn the whole garlic fast enough so I chopped them. I prefer no raw garlic. Do whichever way you wish! :)

(The whole garlic seems more appealing in plating.)

[hzrt8w]

.....in Beijing. Sa Cha sauce is a good example, Beijingers don't normally use it. Red Vinegar is another, the supermarkets don't stock it.

Thanks for your kind words Big Joe.

I expected that Sa Cha sauce is probably not common "up north" from Guangdong. Red Vinegar? Really? I thought that is a pan-China thing like rice wine.

Are there local grocery markets geared for southerners? There should be as there are plenty of Cantonese restaurants in Beijing these days too, no?