From the Kitchen : Rice Wine Pork and Asparagus

It has been a while since I have posted a recipe. So here is a simple but very tasty Chinese dish that goes well with rice that you can try at home!

Pork and Asparagus

1 pork shoulder
150 gm of asparagus (about 1 bunch), chopped.


Ingredient A:
1 onion, chopped
3 cloves garlic, chopped
a few slices of ginger

Ingredient B:
soy sauce
sesame oil
corn starch
all spice powder

Ingredient C:
1/2 cup Chinese rice wine or cooking sake

Steps:

The beginning of it all

1. Chop the pork into cubes or even slivers. Try to be consistent as the pork will cook evenly. Once it is chopped, marinade it with the seasoning by first mixing the dry ingredients first then the wet ingredients. Leave it aside for a while.

Ready...steady... cook!

2. Next fry your all your ingredients in Ingredient A in a well heated and oiled pan. Once they are fragrant, add in your marinated pork. Once they get some brownish colour, add in the rice wine. Stir fry occasionally while the alcohol evaporates. If it gets too dry, you can add some water or more wine into the cooking, if the meat is not properly done yet.

Boil...boil..

3. Once the pan starts to bubble, add in your asparagus. You have to add this in the end so you won't overcook it and it becomes too soft. And you are done!

The finished product. A delicious finale. 

This is a very simple home style fare that pays dividends. And as you can tell, the ratio in ingredients B is subject to your choosing, depending on how much spice flavour or saltiness you like. But do cover your pork pieces well with the corn starch.

Also, if you do like a hint of sweetness, you can add some sugar right after you add the wine into your pan.