Sour Pork Roast Made with Black Vinegar
Sour Pork Roast Made with Black Vinegar

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sour pork roast made with black vinegar. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sour Pork Roast Made with Black Vinegar is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Sour Pork Roast Made with Black Vinegar is something that I have loved my entire life. They’re fine and they look wonderful.

Made from black glutinous rice, Chinkaing Vinegar is the type of vinegar the Chinese most often use for their versions of sweet and sour pork. Chinese Hot and Sour Soupdrive me hungry. Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant.

To get started with this recipe, we must first prepare a few components. You can have sour pork roast made with black vinegar using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sour Pork Roast Made with Black Vinegar:
  1. Make ready 400 grams •Pork shoulder roast
  2. Take 1 dash •Salt, pepper, Shaoxing wine for the meat rub
  3. Get 1 ★Katakuriko
  4. Get 2 ◎Eggs
  5. Get 3 tbsp of each ◎ Katakuriko and regular flour
  6. Take 100 ml ▲Black vinegar
  7. Prepare 60 ml ▲Shaoxing wine
  8. Make ready 50 grams ▲Sugar
  9. Get 1 tbsp ▲Soy Sauce
  10. Prepare 1 dash ▲ Katakuriko slurry

Fill each apple with onion stuffing. Mix the vinegar and redcurrant jelly for the glaze. Flavour burst. black rice vinegar adds zest to dumpling dishes. The best is Chinkiang (Zhen Jiang) vinegar from the eastern province of Jiangsu, made from black Just a dash transforms oysters, soups and noodle dishes, cuts through fatty pork and does wonders for salads.

Steps to make Sour Pork Roast Made with Black Vinegar:
  1. Cut the meat as if making tonkatsu, cut shallow notches into one side, cut into large bite-sized pieces, and season with the salt, pepper, and Shaoxing wine.
  2. Mix the ▲ sauce together. (This time I added yuzu jam paste, but I also sometimes enjoy with blueberry jam).
  3. Bring ▲ to a boil, thicken with katakuriko, and evenly coat the meat in the mixture.
  4. Bring ▲ to a boil, thicken with katakuriko, and evenly coat the meat in the mixture.
  5. This time I actually received about 500 g of meat, but I usually sauté this with vegetables to save money.
  6. The point where you think there is too much oil is actually the perfect amount. The rich flavor goes perfectly with rice. You can also make this with thinly sliced pork.

I love it with Shanghainese xiao long bau dumplings and Sichuan hot and sour soup''. This vinegar seems to be especially made for this dish, because I haven't seen it used for anything else in my experience. You'll also need some regular Chinese black vinegar, which is Again this dish of Pork Knuckles with Vinegar and Ginger is a traditional dish, prepared for a very particular purpose! As the pork slow-roasts on a bed of pineapple, a rich sweet-and-sour forms all by itself. Inspired by the retro combination of ham and pineapple, Jean-Georges Vongerichten created this twist by mixing the pineapple with vinegar for a sweet-sour effect, and marinating pork shoulder with hot paprika.

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