Confinement – Fuzhou Red wine Pork Chop

Confinement - Ang Chow Pork Chop 001 edited re-sized

My previous post gives detailed tips on how to make Fuzhou red rice wine 福州红酒. This wine is much less well known on the international arena then the other Chinese rice wines (Shaoxing/ Hua Tiao Chew).

Both the wine 红酒  and its wine lees 红糟 are basic ingredients for this dish of marinated Pork chops. A more familiar Fuzhou dish, Hong Zao Ji (红槽鸡), is a dish of chicken marinated in the wine lees and stewed with a few generous glugs of the wine.

What makes this red colour? This wine is both flavoured and coloured by red yeast rice. A type of rice grain coated with the bacteria Monascus pupureus. Chinese folklore tells us that since the first century, they have enjoyed the health benefits of this cholesterol-lowering bacteria. This fact is fast gaining recognition in the rest of the world as more research is done.

If you are adventurous and would like to try your hand at bootlegging at home, Click here for a step by step guide. I find that the resulting products are far superior to what can be bought commercially. Not all of us have the time or desire to indulge in bootlegging. Locally, the wine 红酒  and its wine lees 红糟 are sold separately in some Chinese medical shops or in Asian grocery shops in western countries. Below is a photo which I had taken at Bee Brand Bird’s Nest & Health Products Pte Ltd, a local Chinese medical hall.

hong-zhao-008-edited-re-sized

Ingredients for this dish

My apologies for leaving out a photo of the Ingredients. They are Pork loin, potato starch or tapioca flour, fresh ginger root, garlic, Fuzhou red wine and wine lees, light soy sauce, salt, ground white pepper, and 5 spice powder. Full  details are found in the RECIPE section below.

Preparation of Pork Chop and other Ingredients.

STEP 1. Wash and pat dry pork loin. Slice into pieces that are about 7 mm thick. Use a meat mallet to tenderize both sides of each piece of loin.

STEP 2. Wash, peel and mince the fresh ginger root.

STEP 3. Pour all the marinate ingredients into a fairly large plastic bag ( a 1 gallon size ziplock  will work well). Place all the tenderized meat slices into this bag. Close bag. Season for at least an hour. Refrigerate in the chiller section. Keeps fresh for 2 days.

Cooking Dish

STEP 1. Prepare 2 plates. One that is large enough to hold that a cup of potato starch and another large enough to hold the coated meat slices in one layer.

STEP 2. Take each slice of pork loin out of the marinate and coat it with the starch on both sides. Place the coated meat onto that large plate. Stand for about 5 minutes or so. This enables the potato starch coating to be better absorbed by the marinate. DON’T SKIP this bit of leaving meat to stand.

STEP 3. Whilst waiting, heat your wok or large saucepan with about half a cup of cooking oil over medium heat. Cook meat slices one side at a time. Flip only when one side is lightly golden brown. Adjusting the level of heat from stove may be necessary to prevent burning.

STEP 4. Making the Sauce. Strain the cooking oil and clean the wok or saucepan from debris. Heat a tablespoon of cooking oil. Add minced ginger and garlic. Fry for a short while then add the red wine lees. Cook for about 3 mins or so. Add 1 Tbsp of the wine if it is dry.

STEP 5. Arrange cooked meat slices attractively and pour sauce over them. Serve with steamed rice and soup.

RECIPE

Source:  adapted from Mdm Wong’s Confinement Dishes

SERVES: 4

Ingredients

400 gm Pork loin, sliced into pieces that are about 7 mm thick

1 cup of Potato starch or tapioca flour (for coating )

1 Tbsp of finely minced fresh ginger root

1 Tbsp of finely minced garlic

2 Tbsp of the Fuzhou red wine lees/vinasse

Marinate

  • 1 tsp light soy sauce
  • 1/2 tsp salt
  • 1 tsp ground white pepper
  • 1/4 tsp five spice powder
  • 1 Tbsp finely minced fresh ginger root
  • 2 Tbsp Fuzhou glutinous rice wine or
  • 1 Tbsp Fuzhou red wine vinasse

METHOD

Preparation of Pork Chop and other Ingredients.

1. Wash and dry pork loin. Slice into pieces that are about 7 mm thick. Use a meat mallet to tenderize both sides of each piece of loin.

2. Wash, peel and mince the fresh ginger root.

3. Pour all the marinate ingredients into s fairly large plastic bag ( a 1 gallon size ziplock  will work well). Place all the tenderized meat slices into this bag.  Close bag. Season for at least an hour. Refrigerate in the chiller section. Keeps fresh for 2 days.

Cooking Dish.

1. Prepare 2 plates. One that is large enough to hold that a cup of potato starch and another large enough to hold the coated meat slices in one layer.

2. Take each slice of pork loin out of the marinate and coat it with the starch on both sides. Place the coated meat onto that large plate. Stand for about 5 minutes or so. This enables the potato starch coating to be better absorbed by the marinate. DON’T SKIP this bit of leaving meat to stand.

3. Whilst waiting, heat your wok or large saucepan with about half a cup of cooking oil over medium heat. Cook meat slices one side at a time. Flip only when one side is lightly golden brown. Adjusting the level of heat from stove may be necessary to prevent burning.

4. Making the Sauce. Strain the cooking oil and clean the wok or saucepan from debris. Heat a tablespoon of cooking oil. Add minced ginger and garlic. Fry for a short while then add the red wine vinasse. Cook for about 3 mins or so. Add 1 Tbsp of the wine if it is dry.

5. Arrange cooked meat slices attractively and pour sauce over them. Serve with steamed rice and soup.

Serving Suggestions

Although I have titled this dish and some of those suggested below under “Confinement Dishes”, it may be served to everyone. Here is a list of other dishes. Let’s use up those ingredients that are currently in your fridge. I Menu planning, we should have as many vegetable dishes as possible for healthier eating.

Chinese Soups

1. Jin Hua Ham and Winter Melon Soup. Click here.

2. Lotus Root, Peanut and Pork Ribs. Click here.

3. Radishes and Dried Squid. Click here.

4. Pork Stomach with Peppercorn (Confinement) Click here

5. Tang Ho with Fishballs. Click here

Seafood dishes

1. Fried Fish with Fermented Black Bean Sauce. Click here.

2. Stuffed You Tiao (Baked).  Click here.

3. Prawns with Tomato Sauce. Click here.

Meat dishes

1. Beef Rendang (spicy). Click here

2. Singapore Curry Chicken (spicy). Click here.

3. Chicken Adobo. Click here.

4. Paper Wrapped Chicken (Baked). Click here.

5. Black Vinegar Pork Trotter (Confinement). Click here.

Vegetable Dishes

1. Broccoli and Meat/Tofu Stir Fry. Click here.

2. Spinach in Broth with 3 types of eggs. Click here.

3. Pork, Spinach and Egg Stir Fry. Click here.

4. Shanghai Cabbage with Oyster Sauce & Garlic. Click here.

Dessert

A plate of cold, freshly cut seasonal fruits is always appropriate. Perhaps you had time to make a dessert like one of the several listed below?

1. Almond Jelly + Longans Click here.

2. Coconut Jelly with Can Lychees. Click here.

3. Sweet Potato Dessert Soup. Click here.

4. Sago Pudding. Click here.

5. Orange Agar Agar. Click here.

6. Caramel Custard. Click here.

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