Braised Wine & Vinegar Pork

There are just so many ways to cook a beautiful piece of lean pork and one of them is braising it in a wine and vinegar sauce. 

The braising of the pork seals in the juices and with the wine and vinegar it brings a sweetness and sourness to this dish, complimenting the natural flavour of the pork. I've used this wine and vinegar mixture on many cuts of pork and it can be best used on spare ribs and the lean pork neck fillet but any lean pork fillet will do..... It's actually a special recipe handed down from my aunt and she taught me how to cook this dish.

My hubby went out yesterday and did a bit of grocery shopping and came back with some lean pork and a bunch of choy sum so I threw this together for today's lunch... I've cut the choy sum in a smaller length than usual so that it soaks up all the yummy wine and vinegar sauce.

Braised Wine & Vinegar Pork

450 g lean pork fillet

1 tbsp Shao xing wine (rice wine)

2 tbsp rice vinegar

3 tbsp sugar

4 tbsp light soy sauce

5 tbsp water

1 clove of garlic, crushed

1 bunch of choy sum, cut into 2 cm lengths

2 cloves of garlic, thinly sliced

1. In a wok, pour about 3/4 cup of water. Add the choy sum and garlic. Bring to the boil and quickly cook the vegetable until it is just cooked but still crunchy. Remove from the wok and arrange on a plate.

2. In a saucepan, heat some oil and sear the pork. Remove the pork from the saucepan. Add the wine, vinegar, sugar, light soy sauce, water and garlic to the saucepan. Stir and add in the pork. You might have add extra water to just cover the pork. Bring the sauces to a boil, cover and simmer until the pork is cooked and tender. 

3. Remove the cooked pork and slice thinly. Arrange the pork over the bed of choy sum. 

4. Uncover the saucepan and increase the heat to reduce the sauce. The sauce should be about 1/3 or less of the original amount and should be slightly thicken. Pour the sauce over the sliced pork and serve.

If you want to cook spare ribs just double the sauce ingredients.